Harissa Chickpeas w/ Whipped Feta

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SERVES FOUR
PREP TIME: 10 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE CHICKPEAS

600G CHICKPEAS, DRAINED & RINSED

4 GARLIC CLOVES, MINCED

1 RED CHILLI, DE-SEEDED & FINELY CHOPPED

1/2 BROWN ONION, DICED

500G DICED TOMATOES

2 TBSP TOMATO PASTE

JUICE OF 1 LEMON

SALT & PEPPER

1 TBSP HARISSA PASTE

1 TSP SWEET PAPRIKA

1 TSP CUMIN  

1 CUP MINT & CORIANDER, FINELY CHOPPED

1 CUP SPINACH

1 TBSP EXTRA VIRGIN OLIVE OIL

FOR THE WHIPPED FETA

1 BLOCK DANISH FETA, CRUMBLED

2 TBSP GREEK YOGHURT

2 GARLIC CLOVES, MINCED

PINCH SALT

ZEST 1 LEMON

2 TSP EVOO 

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. STIR TO COMBINE AND TRANSFER TO BOWL. SET ASIDE IN FRIDGE

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

3. ADD HARISSA PASTE, PAPRIKA, CUMIN AND A CRACK OF SALT & PEPPER. PLACE PITAS IN OVEN. ADD HERBS, SPINACH AND 1/4 CUP WATER. TURN HEAT TO MEDIUM, UNTIL YOU’VE  GOT A GENTLE SIMMER. COOK OFF WATER FOR 2-3 MINUTES BEFORE TURNING OFF HEAT. REMOVE PITAS FROM OVEN

4. DIVIDE SPOONFULS OF HARISSA CHICKPEAS BETWEEN BOWLS. TOP WITH A SPOONFUL OF WHIPPED FETA, TORN CORIANDER LEAVES AND A SPRINKLE OF DUKKAH — ENJOY!

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