What are the main ingredients in Vegetarian Lebanese Pita Crisps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Vegetarian Lebanese Pita Crisps?

Calories: 877, Carbs: 120 grams, Fat: grams, Protein: 30.9 grams, Sugar: 23.5 grams, Salt: 837 grams

How do I prepare Vegetarian Lebanese Pita Crisps?

TOASTED NUTS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TOASTY PITAS: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. TAHINI YOGHURT: To a bowl, add the yogurt, the grated garlic (to taste), ½ the lemon zest, the tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary. FATTEH FEAST: Make a bed of the pita triangles. Top with the aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef! GOLDEN AUBERGINE & CHICKPEAS: In a bowl, toss together the aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).

What should be prepared from my kitchen to make Vegetarian Lebanese Pita Crisps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Vegetarian Lebanese Pita Crisps

Name: Vegetarian Lebanese Pita Crisps
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

My mama’s favourite meal! You get the crunch from the pita, the savoury goodness from the aubergines, garlic & lemon from the yoghurt sauce, and a burst of freshness from the mint. Chances are it will become a favourite of yours too!

Vegetarian Lebanese Pita Crisps

with dried pomegranates, aubergine & almonds

Hands on Time: 15 - 35 minutes

Overall Time: 20 - 40 minutes

Download the Recipe for 2

Ingredients:

Almonds
Aubergine
Chickpeas
Coconut Yoghurt
Dried Pomegranate Gems
Fresh Mint
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Moroccan Rub
Pita Bread
Pita Breads
Tahini

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Vegetarian Lebanese Pita Crisps

Serves 1

TOASTED NUTS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN AUBERGINE & CHICKPEAS
In a bowl, toss together the aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
TAHINI YOGHURT
To a bowl, combine the yogurt, the grated garlic (to taste), ½ the lemon zest, the tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!

Almonds - 15g
Aubergine - 250g
Chickpeas - 120g
NOMU Moroccan Rub - 7,5ml
Pita Bread - 1
Coconut Yoghurt - 50ml
Garlic Clove - 1
Lemon - 1
Tahini - 20ml
Dried Pomegranate Gems - 20g
Fresh Mint - 3g

Download the Recipe

Serves 2

TOASTED NUTS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN AUBERGINE & CHICKPEAS
In a bowl, toss together the aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
TAHINI YOGHURT
To a bowl, add the yogurt, the grated garlic (to taste), ½ the lemon zest, the tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!

Almonds - 30g
Aubergine - 500g
Chickpeas - 240g
NOMU Moroccan Rub - 15ml
Pita Breads - 2
Coconut Yoghurt - 100ml
Garlic Cloves - 2
Lemon - 1
Tahini - 40ml
Dried Pomegranate Gems - 40g
Fresh Mint - 5g

Download the Recipe

Serves 3

TOASTED NUTS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN AUBERGINE & CHICKPEAS
In a bowl, toss together the aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
TAHINI YOGHURT
To a bowl, add the yogurt, the grated garlic (to taste), ½ the lemon zest, the tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!

Almonds - 45g
Aubergine - 750g
Chickpeas - 360g
NOMU Moroccan Rub - 22,5ml
Pita Breads - 3
Coconut Yoghurt - 150ml
Garlic Cloves - 3
Lemons - 2
Tahini - 60ml
Dried Pomegranate Gems - 60g
Fresh Mint - 8g

Download the Recipe

Serves 4

TOASTED NUTS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN AUBERGINE & CHICKPEAS
In a bowl, toss together the aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
TAHINI YOGHURT
To a bowl, add the yogurt, the grated garlic (to taste), ½ the lemon zest, the tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!