Harissa Braised Chickpeas with Whipped Feta

Ingredients

For the harissa paste

1 tablespoon harissa blend

1/4 cup of olive oil

1 teaspoon vinegar

1 teaspoon tomato paste

1 teaspoon lemon juice

2 cloves crushed garlic

For the braised chickpeas

2 tablespoons oil - any high heat oil 

1/2 yellow onion, finely chopped

4 cloves garlic, minced

Harissa paste

1/2 cup broth

Two 15-ounce cans chickpeas, drained

1 lemon, halved

Finely chopped fresh herbs (a mix of cilantro, parsley and mint), for serving

For the whipped feta

8 ounces feta cheese

3/4 cup Greek yogurt

1 medium clove garlic, minced

1 tablespoon extra-virgin olive oil

Kosher salt

Directions

Make the harissa paste

Combine all ingredients in a bowl or a food processor and set aside.

For the braised chickpeas

In a large pan heat 2 tablespoons of oil over medium heat. 

Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes.

Add the harissa paste and garlic and cook until fragrant, 1 to 2 minutes longer. 

Add the broth and simmer until reduced by half. 

Add the chickpeas, and a few good pinches of salt and bring to a simmer. 

Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.

Meanwhile make the whipped feta

In a food processor bowl or blender jar, or using a tall and narrow vessel suitable for an immersion blender, combine feta, yogurt, and garlic. 

Blend or process until very smooth, scraping down sides as necessary. 

Add olive oil and blend until incorporated and set aside.

Prepare the lemon halves by heating a skillet over medium-high heat and sear cut-side down until they get some nice brown marks on them.

When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. 

Add a dollop of whipped feta and a sprinkle of herbs.

Serve with crusty bread.

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