Prepare the chickpeas. I had some frozen ones and left them to thaw out while getting the rest of the ingredients ready. *
Mix the yogurt, mint, salt and smashed garlic.To make the dip more runny, add 1/4 to 1/2 cup fresh water.
Pan fry the pine nuts in the olive oil for 2 minutes.
Add the soy mince and spices and cook for another 2-3 minutes, or until cooked through.
Cut the flatbread into pieces and lay them on a baking tray.
Toast the bread in the oven, 2 minutes on each side. Keep an eye on it, so it doesn't burn.
Assemble the fatteh - add the toasted bread over the chickpeas, then cover with the yogurt dip, add the soy mins. Top with parsley.
Video
Notes
* You can use tinned, however, I definitely suggest prepping your own from dried chickpeas. Here is a full how-to guide, for all the tips and tricks. A few Notes/ Fatteh Variations:
Add some tahini into the yogurt mixture, for an even creamier, hummus-like sauce.
You can swap out the Protein for your choice of meat/meat-free alternative. You can even use roasted eggplant for a different take on the dish.
If you want to pre-prepare this dish, then keep the 'wet' ingredient, i.e. the yogurt dip in a separate container and mix it all together, when ready. That way you aren't left with soggy pita bread when it comes time to eat the dish.
I already mentioned above that you can add your chickpeas to the pan when frying the soy mince, for a slightly spiced, crispier version. However, you can also throw in a handful of leftover roasted chickpeas (recipe coming soon) for an even crunchier addition.
For added 'zing' you could also add some very finely chopped red onion ( or add some to the pan when preparing the soy mince)