Recipe adapted from Pinch of Yum.

Ingredients:

Whipped Feta:

• one 4–6 oz. container of feta
• a knob of cream cheese or a spoonful Greek yogurt
• 1 small garlic clove

Harissa Chickpeas:

• 2 TBSP olive oil
• 2–3 garlic cloves
• 1–2 TBSP harissa paste (2 TBSP would be medium spicy)
• one 14-oz. can fire-roasted crushed tomatoes
• two 14-oz. cans chickpeas, drained and rinsed
• 1 tsp. salt
• squeeze of lemon juice
• 2 TBSP chopped parsley (optional)
• 1/2 c. golden raisins 

Extras:

• 4 pieces pita or naan
• Rice
• 1 cucumber, diced

Directions:

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.
2. Make the Chickpeas: Optional: Add the tomatoes and 1/2 chickpeas to food processor and blitz until chickpeas have broken down/smallish creamy pieces. Then 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. 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.
3. Serve: Serve harissa chickpeas (over rice, optional) in a bowl. Top with whipped feta and cucumbers and serve with naan (optional).

Harissa Chickpeas with Whipped Feta: