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Fetteh: Yogurt & Chickpea Dish (Veganized)


  • 1/2 cup small dried chickpeas
  • 1/2 tsp. baking soda
  • pita bread
  • 1 garlic clove
  • 1/2 lemon
  • 2 cups of vegan yogurt
  • 1/4 cup pine nuts or 1/2 cup cashews
  • olive oil salt, cumin, to taste


  • Soak the chickpeas for at least 12 hours, in a large bowl with water. Change the water at least once during that time.
  • Rinse the chickpeas and cook until soft, in a large saucepan with water. It took about 30 minutes in a regular pot for me, with 1/2 tsp baking soda.
  • While the chickpeas are cooking, toast the pitas until fully crisp and roast the cashew/pine nuts in a pan.
  • Once the chickpeas are almost done, lightly warm the yogurt with the chopped garlic in a small saucepan. Make sure just to warm it and don't cook it too much!
  • Filter and split the chickpeas into two small bowls (or one if you're hungry ;-) ), while still hot.
  • Break the pitas into small pieces (not too small) and mix with the chickpeas.
  • Add some salt and cumin.
  • Pour the yogurt into the bowls, add the pinenuts/cashews and a little lemon juice and olive oil.
  • Eat!