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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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Gluten-Free Option
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D
Dairy-Free
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Dairy-Free Option
Black Bean Loaded Fatteh Nachos with Buttery Pine Nuts
Twisted Green is a plant based brand born out of Twisted. TG is all about recipes with no gimmicks, no heavily processed stuff, just delicious plant based food with jazzy little twists that’ll catch you by surprise, in the best possible way.
Fatteh is a Middle Eastern dish that traditionally features crispy pita chips, chickpeas + a garlicky tahini yogurt sauce. We've taken this inspiration and turned it into fatteh-inspired sesame nachos, loaded with nutty black beans + a fresh and zingy chopped salad. It's the perfect thing to serve to guests on a balmy summer evening, especially as you can prepare all the elements in advance and assemble just before serving.
Ingredients
2 tbsp aquafaba - the black bean cooking liquid!
For the chopped salad 1 small cucumber, finely diced 80g tomato, finely diced ½ red onion, finely diced 1 tbsp extra virgin olive oil Lemon juice, to taste For the beans1 jar Bold Bean Co black beans - rinsed, bean stock reserved
1 tbsp extra virgin olive oil
½ red onion, finely diced 1 large clove garlic, grated 2 tsp cumin seeds 1 tsp pul biber (red pepper flakes) 1 tsp smoked paprika ½ tsp ground coriander ¼ tsp turmeric ½ tsp tsp cinnamon 1 tbsp pomegranate molasses For the buttery pine nuts 3 tbsp pinenuts25g butter or vegan alternative
For the tahini yogurt145g greek yoghurt or vegan alternative
1 tbsp tahini Lemon juice, to taste To garnish Sumac and pul biberA few handfuls of fresh coriander and mint leaves
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Directions
Preheat the oven to 200 degrees. Brush the top of each triangle of pita with the aquafaba then place facedown in the mixed sesame seeds. Repeat with all pieces then place on 2 large lined baking trays and bake for 15 mins.
Whilst the pita chips bake combine the veg for the chopped salad salsa in a small mixing bowl. Season with extra virgin olive oil and fresh lemon juice to taste. Set to one side - season with salt later to avoid too much moisture.
Heat a large frying pan over medium heat. Drizzle the oil in the pan then add the diced onion. Fry for 3-4 minutes until softened then add the spices and garlic, stir through and fry for a further minute until bloomed and fragrant.
Tip the beans into the spices along with the pomegranate molasses and a splash of water, to loosen if needed. Stir everything together then cover and simmer for 6-7 minutes, stirring occasionally.
Whilst the beans cook, prepare the other toppings. In a separate pan, simmer the pinenuts in the vegan butter until frothy, toasted and aromatic. Turn off the heat and set aside. Then mix together the yoghurt and tahini in a small bowl with a splash of water, squeeze of lemon juice and a pinch of salt.
Serve the crispy pitta nachos with dollops of the tahini yoghurt, black beans, salad (leaving as little liquid in the bowl as possible), buttery pinenuts and plenty of fresh herbs. Optionally drizzle over more pomegranate molasses and scatter over some pul biber or sumac. Then enjoy!
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