Ingredients
-
1
-
6
-
3
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Fatit Hummus (Chickpea Casserole), This is a wonderful dish that my mother makes And I can’t get enough of it It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce even my two year old loves this dish Chickpeas are a bit of a pain to cook from scratch so i always make a really large batch and freeze it in it’s broth so i can put this together really easily on nights where i haven’t got much time Hope you love it as much as I do , I had this for lunch today and loved It is so tasty and easy to make! Wonderful and flavorful, i really can’t wait to make it for others besides myself used some chickpeas I had in the freezer and since I didn’t have any chickpea broth I added a little vegetable broth Thanks Maya’s Mama for such a great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In the Largest Bowl You've Got (and I Really Do Mean Large) Empty the Bag of Chick Peas. |
|
2
Done
|
Then Fill Up With Water Till the Bowl Is About 3/4 of the Way Full. |
|
3
Done
|
Let Soak For at Least 12h Before the Start of Cooking. (over Night Is Best). |
|
4
Done
|
Drain the Water from the Chickpeas Once You Are Ready to Start Cooking. |
|
5
Done
|
Pour the Chickpeas in a Large Stock Pot. |
|
6
Done
|
Add Enough Water ( Same Amount as You Would Add If You Were Boiling Pasta). |
|
7
Done
|
Boil on High, Uncovered. |
|
8
Done
|
as It Starts to Boil It Will Produce This White Foamy Stuff -- Skim the Foamy Stuff Out of the Pot as It Is Produced. |
|
9
Done
|
Once No More Foam Is Being Made: |
|
10
Done
|
Reduce Heat to a Simmer and Cover the Pot. Add More Water at This Point If It Is Needed. Also the Water Should Always Be at Least an Inch Above the Chick Peas. |
|
11
Done
|
Allow to Simmer For 4 Hours. |
|
12
Done
|
in the Mean Time You Can Start Prepping the Pita. |
|
13
Done
|
Pre Heat Broiler at 500f. |
|
14
Done
|
Separate the Two Halves of All the Pita Breads. |
|
15
Done
|
Spread Butter on Both Sides of Both Halves of All the Pita. |
