CHICKPEA FATTEH WITH PARSLEY AND TAHINI SAUCE

CHICKPEA FATTEH WITH PARSLEY AND TAHINI SAUCE

In the spring we're always looking for ways to use the in-season produce in that bring out their freshness and lightness. We love how this traditional Levantine dish highlights the freshness of parsley, paired with garbanzo beans (a year-long staple), toast bits, lamb or sausage, and a cold tahini sauce.

Typically, pita bread is used, but we found it to be a great way to use up a loaf of bread from The Grain Shed!

I N G R E D I E N T S

CHICKPEAS
1 1/2 CUPS dried chickpeas from Palouse Brand, soaked over night and cooked until tender
1 PINCH dried thyme from Footehills Farm
1 PINCH garlic powder from Footehills Farm
1 TBSP olive oil
1 TSP salt

TOASTED BREAD PIECES
1/3 LOAF bread from The Grain Shed, sliced into 1-inch cubes
1 TSP olive oil
1 PINCH dried thyme from Footehills Farm
2 PINCHES ground sumac
3 SHAKES ground cumin
4 SHAKES chili flakes from Hayshaker Farm
1 TSP sesame seeds
Salt and black pepper

TOPPINGS
1/2 medium onion from Andersen Organics, sliced into 1-inch pieces
6 oz mushrooms from Happy Mountain Mushrooms, chopped into bite-sized pieces
1 CLOVE garlic, crushed
1 Field Roast Garlic & Fennel Plant-Based Italian Sausage, or protein of choice (lamb or Italian sausage would be great options!)
1 SHAKE ground cinnamon
1 SHAKE ground cumin
Salt and black pepper
2 TBSP parsley from Full Bushel Farm, chopped and stems removed

TAHINI SAUCE
1/2 CUP tahini
1 TSP olive oil
1/2 lemon, squeezed
1 CLOVE garlic, crushed
Water, as needed to reach the desired consistency
Salt

P R O C E S S

1. Preheat the oven to 350 degrees F. Toss the bread bits with olive oil, spices, sesame seeds, and a pinch of salt and pepper. Arrange on a baking sheet and bake until toasted, roughly 10 minutes.

2. Meanwhile, sauté the onion and mushrooms with olive oil on medium heat until transparent. Add the Italian sausage or protein of choice, spices, and salt and pepper. Cook until hot and the flavors are incorporated, about 5 more minutes.

3. Whisk together the tahini, lemon, olive oil, water, and salt. Add more water if needed for a dressing-like consistency.

4. Drain the chickpeas. Add the dried thyme, garlic powder, olive oil, and salt. Stir to incorporate and mash slightly.

5. Serve by layering the chickpeas, toasted bread, sauteed toppings, tahini sauce, and chopped parsley. Enjoy!