Vegetarian Fatteh (No Meat)

Ingredients

• Two yellow onions
• 1 tablespoon vegetable oil
• 2 tomatoes
• 1 tablespoon sugar
• 1 tablespoon pomegranate molasses
• A pinch of salt
• 1 teaspoon tomato paste
• 2 cloves garlic, crushed
• 1/2 cup water
• 2 cups cooked chickpeas
• 1 loaf Arabic bread, fried or toasted to taste
• 3 cups yogurt
• Salt and white pepper to taste
• 1 tablespoon tahini
• Pine nuts fried in 1 tablespoon butter
• Now to prepare the yogurt sauce:

Method

1. Chop the two onions very finely to start the sauce.
2. Put the chopped onions over the heat and sauté them in vegetable oil.
3. When the onion has softened somewhat, add the peeled red tomato finely chopped.
4. Then add 1 tablespoon sugar, 1 tablespoon pomegranate molasses, a pinch of salt and 1 teaspoon tomato paste, plus one crushed garlic clove.
5. When the ingredients are fried, add a little water and set the sauce aside.
6. Have the chickpeas ready either by soaking and boiling them or by opening a can of ready chickpeas. You can add the chickpeas directly into the sauce or leave them aside to layer on top of the bread
7. Prepare the bread as well. Cut the loaf into squares using kitchen scissors, and either fry the bread or toast it in the oven, as you prefer.
8. Mix the required amount of yogurt with a pinch of salt, a pinch of white pepper, the second crushed garlic clove, and 1 tablespoon tahini. Mix well until smooth and homogeneous.
9. When it's time to serve the fatteh, start layering everything in the serving dish.
10. Start with the bread first, then add the red sauce with the chickpeas after reheating them, then a layer of the yogurt mixture, and garnish with pine nuts fried in 1 tablespoon butter.
11. For the final garnish, you can add a dash of cinnamon and a sprinkle of chopped fresh parsley to the pine nuts; some people also add a little fried fresh cilantro. The decoration is up to your taste and preference.
12. Thank you to a friend of the Sho Tabkhin Alyom website for this very delicious recipe.
13. Nada Daqiq