Spicy Chickpeas with Feta
Ingredients
- Whipped Feta:
- 150 –170g feta cheese
- 1 tablespoon cream cheese or Greek yogurt
- 1 small garlic clove minced
- Harissa Chickpeas:
- 2 tablespoons olive oil
- 2 –3 garlic cloves minced
- 1 –2 tablespoons harissa paste adjust to taste
- 1 400g / 14 oz can fire-roasted crushed tomatoes
- 2 400g / 14 oz cans chickpeas, rinsed and drained
- 1 teaspoon salt
- Juice of ½ lemon
- 2 tablespoons chopped parsley optional
- ¼ cup golden raisins optional
- To Serve:
- 4 pieces of pita or naan
- 1 diced cucumber
- 1 lemon cut into wedges
- ½ cup olives
Instructions
- Whip the Feta:
- In a small food processor or blender, pulse the feta, cream cheese (or Greek yogurt), and garlic until smooth and creamy. Add a splash of water if needed to loosen. Set aside.
- Cook the Chickpeas:
- Heat olive oil in a medium pan over medium-high heat. Add garlic and harissa paste, cooking for 1–2 minutes until fragrant.
- Add Tomatoes and Chickpeas:
- Stir in crushed tomatoes and chickpeas. Simmer for 4–5 minutes. Mash some chickpeas lightly with a potato masher to create a slightly creamy texture.
- Season:
- Add lemon juice, salt, parsley, and golden raisins (if using). Adjust consistency with a little water if needed.
- Serve:
- Plate the harissa chickpeas and top with whipped feta. Serve with pita or naan, cucumber, lemon wedges, and olives. Enjoy warm!
Notes
This Spicy Chickpeas with Feta recipe is a fast, flavour-packed weeknight dinner. The creamy, garlicky feta balances the bold harissa chickpeas, making it perfect for Mediterranean-inspired meals, meal prep, or entertaining. Pair with fresh vegetables, flatbreads, or grains for a complete meal.