RECIPE: Asparagus and Chickpea Fatteh
In this recipe, Naji Boustany combines the fantastic flavors of Lebanese cuisine with the rich nautical history of catboats.
- Servings: 1
Source: Bluedot Living
Ingredients
- asparagus spears
- yogurt
- tahini paste
- tablespoon water
- tablespoon lemon juice
- One piece, 2-inch stalk garlic scapes
- garlic
- chickpeas, boiled or canned
- tablespoon olive oil
- teaspoon each: cumin, Aleppo pepper, kosher salt
- Pita chips for serving, if desired
- Optional: 1 tablespoon butter, 1/2 cup pecans, walnuts, or pistachios