Fatteh means “crumbs” or “crushed” in Arabic. There are a number of fatteh iterations in this cookbook. Some are vegetarian, while others are with chicken or red meat; some are served with pita, and yet others with rice. This vegetarian dish is fantastic as part of your breakfast, lunch or dinner menu or as a meal in itself at any time of day—comfort food at its best. We usually called on Aunt Salwa to make chickpea fatteh, since it always seemed to taste better when she did. We love to eat it with bitter green olives (zaitoun baladi)—the combination is just divine. Brace yourself for rounds of seconds or even thirds.