Chickpea and herb fatteh [tahini sauce, chile oil] from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • Rutabaga on July 25, 2020

    This was very good, although I think my chickpeas were a little overcooked. I think I also included too many chickpeas in the herb paste, which wasn't bad, but increased the amount of paste and changed the consistency of the dish (mine looked much pastier than the photo from the NYT). But the flavor is great, and making it with fresh cooked chickpeas really sets it apart. We ate it with pita, the tahini sauce, and also whipped feta dip.

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