Harissa Chickpeas with Whipped Feta
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(40)
Ingredients
4 servings
- Whipped Feta:
- 4–6 oz. container of feta
- A knob of cream cheese or a spoonful Greek yogurt
- 1 small clove garlic
- Harissa Chickpeas:
- 2 tablespoons olive oil
- 2–3 cloves garlic
- 1–2 tablespoons harissa paste (2 tablespoons would be medium spicy)
- One 14-ounce can fire-roasted crushed tomatoes
- Two 14-ounce cans chickpeas, rinsed and drained
- 1 teaspoon salt
- Squeeze of lemon juice
- 2 tablespoons chopped parsley (optional)
- 1/4 cup golden raisins (optional but sweet and yummy)
- Extras:
- 4 pieces pita or naan
- 1 diced cucumber
- 1 lemon, cut into wedges
- 1/2 cup olives
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Preparation
Step 1
Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and 'whipped.' Add a little water as needed to loosen it up.
Step 2
Make the Chickpeas: Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.
Step 3
Serve: Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT’S JUST SO GOOD.
Step 4
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Chef's notes
For a less spicy version, reduce harissa paste to 1 tablespoon.
Golden raisins add a sweet contrast to the spicy chickpeas.
Whipped feta can be substituted with store-bought tzatziki or plain yogurt for a quicker version.
