Harissa Chickpeas with Whipped Feta
Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder!
Foto: Pinch of Yum — Lindsay OstromIngredients
- one 4-6 oz. container of feta
- a knob of cream cheese or a spoonful Greek yogurt
- 1 small clove garlic
- 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)
- 4 pieces pita or naan
- 1 diced cucumber
- 1 lemon, cut into wedges
- 1/2 cup olives
Steps
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.
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.
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.
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