Harissa Chickpeas with Whipped Feta

 

Ingredients

Whipped Feta:

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

Harissa Chickpeas:

• 2 tablespoons olive oil
• 2–3 cloves garlic, minced
• 1–2 tablespoons harissa paste (2 tablespoons for medium spiciness)
• 1 can (14-ounce) fire-roasted crushed tomatoes
• 2 cans (14-ounce each) chickpeas, rinsed and drained
• 1 teaspoon salt
• Squeeze of lemon juice
• 2 tablespoons chopped parsley (optional)
• 1/4 cup golden raisins (optional but adds a sweet touch)

Extras:

• 4 pieces pita or naan
• 1 diced cucumber
• 1 lemon, cut into wedges
• 1/2 cup olives

Instructions

1. Make the Whipped Feta:

   • In a small chopper or food processor, pulse the feta cheese, cream cheese (or Greek yogurt), and garlic until mostly smooth and creamy. Add a little water if needed to reach desired consistency.

2. Prepare the Harissa Chickpeas:

   • Heat olive oil in a pan over medium-high heat. Add minced garlic and harissa paste; sauté for 1-2 minutes until fragrant.
   • Add crushed tomatoes and chickpeas. Mix well and simmer for 4-5 minutes. Mash some of the chickpeas with a potato masher or similar tool to make the mixture a bit creamier.
   • Season with salt and lemon juice. Stir in parsley and raisins if using. Add a bit of water if needed to maintain a saucy consistency.

3. Serve:

   • Plate the harissa chickpeas and top with whipped feta. Serve with pita or naan, diced cucumber, lemon wedges, and olives. Enjoy!