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:
- 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.
- 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.
- 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:
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