Fattah-Inspired Lamb & Chickpea Bowl
with Toasted Pita Chips, Garlic Yoghurt & Buttery Almonds
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Bring the vibrant flavours of the Middle East straight to your dinner table with this texturally spectacular bowl. Spiced lamb and hearty chickpeas are layered over a warm base, then drizzled with a cool, garlic-infused yoghurt sauce. Finished with the satisfying crunch of toasted pita chips and nutty almonds, every single bite is a masterclass in contrasting elements.
Ingredients
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
½ packet
Chickpeas
1
Red Radish
1
Tomato
2
Garlic
1 packet
Parsley
1
Greek-Style Yoghurt
(Contains: Milk)
250 g
Lamb Mince
1 sachet
Middle Eastern Seasoning
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
- Set your air fryer to 200°C. Cut pita bread into wedges.
- In a medium bowl place pita bread. Drizzle with olive oil, season with salt and toss to coat.
- Place in air fryer basket and bake until heated through, 6-8 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C. Cut pita bread into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes.
- Meanwhile, drain and rinse chickpeas (see ingredients).
- Thinly slice radish into sticks.
- Finely chop tomato, garlic and parsley.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
- Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
- Return frying pan to high heat with a drizzle of olive oil.
- Cook chickpeas, lamb mince (no need for oil!) and Middle Eastern seasoning, breaking up with a spoon, until just browned, 3-4 minutes.
TIP: Add a splash of water if the lamb looks dry
- In a small heatproof bowl, microwave the butter in 10 second bursts, until melted.
- Add flaked almonds and parsley and stir to combine. Season to taste.
- Divide toasted pita chips between bowls. Top with the Egyptian lamb and chickpea, tomato and radish. Drizzle over garlic yoghurt and garnish with buttery almonds. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Opinions were divided — one reviewer loved the dish, while others found it lacking in flavour or disliked the Middle Eastern seasoning blend specifically.
- Suggestions: One reviewer felt the dish worked better as a lunch than a dinner, and suggested adding rice alongside the pita chips for a more substantial evening meal.
