By Sarah Lea Safarian, creator of the HumblyHealthy.org blog
Recipe developer & certified holistic nutritionist
HumblyHealthy is a wellness and health food blog, whose mission is to empower you to develop holistic, healthy, and fulfilling eating habits. I believe food is our medicine, and create simple, mostly gluten-free, dairy-free whole plant-based food recipes that will help you achieve your optimal health. My goal is to help you develop a healthier relationship with food and to find inner peace with yourself and your body.
Have you heard of Lebanese Fatteh? A deliciously creamy, spice-filled Lebanese dish made with dairy-free yoghurt, chickpeas, cumin, garlic, lemon, tahini, coriander, pine nuts? It can also be made non-vegetarian for meat lovers with chicken. However, this recipe is my quick and easy vegan version of it, which will take no more than 5 minutes & I hope you’ll enjoy.
• 1.5 cups of organic natural soy yogurt
• 1/2 tsp salt
• 1/2 or 1tsp olive oil
• 1/2 lemon juice
• 2.5 tsp cumin
• Handful of chopped basil
• 1 tsp toasted pine nuts (optional)
As you can see a lot of the elements are already ready, you just have to put them together. How easy is that!
1. First, add your soy yoghurt to your bowl
2. Then, In a pot, add your chickpeas with the olive oil, cumin and salt and heat gently just for about 2-3minutes to get them warm
3. Add the chickpeas on top of your yoghurt, squeeze the lemon and add the chopped basil 4. Mix all together and indulge!
5. You could also add toasted pine nuts. If you have your pine nuts raw, you simply place them on a baking tray topped with a baking sheet, and bake @195C for ±10minutes until toasted and slightly coloured