Harissa Chickpeas w/ Whipped Feta

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SERVES THREE
PREP TIME: 10 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE CHICKPEAS

1 TIN CHICKPEAS, DRAINED & RINSED

4 GARLIC CLOVES, MINCED

1 RED CHILLI, DE-SEEDED & FINELY CHOPPED

1/2 BROWN ONION, DICED

1 TIN DICED TOMATOES

2 TBSP TOMATO PASTE

JUICE OF 1 LEMON

SALT & PEPPER

1 TBSP HARISSA SPICE

1 CUP MINT & CORIANDER, FINELY CHOPPED

1 CUP SPINACH

1 TBSP OLIVE OIL

FOR THE WHIPPED FETA

1/2 BLOCK DANISH FETA, CRUMBLED

2 TBSP COCONUT OR GREEK YOGHURT

2 GARLIC CLOVES, MINCED

JUICE 1 LEMON

1 TBSP WATER

TO SERVE

TORN CORIANDER LEAVES

SPRINKLE DUKKAH

TORN PITA, BAKED OR TOASTED

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Utensils

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GARLIC MINCER

MEDIUM FRY PAN

OVEN TRAY

FOOD PROCESSOR

SHARP KNIVES

STRAINER OR COLANDER

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Method

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1. FOR THE WHIPPED FETA, PLACE ALL INGREDIENTS IN A FOOD PROCESSOR AND BLITZ UNTIL CREAMY AND COMBINED. ADD MORE WATER IF NEEDED. STIR TO COMBINE AND TRANSFER TO RAMEKIN

2. PREHEAT OVEN TO 150 DEGREES CELSIUS. PREPARE ALL CHICKPEA INGREDIENTS. HEAT A FRY PAN OVER MEDIUM / HIGH HEAT. ADD OLIVE OIL, GARLIC AND CHILLI- SAUTÉING UNTIL ONION IS TRANSLUCENT. ADD CHICKPEAS, CANNED TOMATOES, TOMATO PASTE AND LEMON JUICE- STIRRING TOGETHER UNTIL LIQUID BEGINS TO ABSORB

3. ADD HARISSA, A CRACK OF SALT & PEPPER. PLACE PITAS IN OVEN. ADD HERBS, SPINACH AND 1/4 CUP WATER. COOK OFF WATER FOR 2-3 MINUTES BEFORE TURNING OFF HEAT. REMOVE PITAS FROM OVEN

4. DIVIDE BETWEEN BOWLS. TOP WITH A SPOONFUL OF WHIPPED FETA- TORN CORIANDER LEAVES AND A SPRINKLE OF FETA - ENJOY !

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