harissa chickpeas

Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder! 

Harissa Chickpeas with Whipped Feta

feta

cream cheese

garlic

olive oil

harissa paste (2 tablespoons would be medium spicy)

tomatoes

chickpeas,

salt

lemon juice

chopped parsley (optional)

golden raisins (optional but sweet and yummy)

pita or naan

cucumber

lemon wedges

olives

Make the Whipped Feta: 

In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and &#8220;whipped.&#8221; Add a little water as needed to loosen it up.

Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and "whipped." Add a little water as needed to loosen it up.

Harissa Chickpeas with Whipped Feta Step 1

Make the Chickpeas

Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.

Make the Chickpeas: Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.

Harissa Chickpeas with Whipped Feta Step 2

Serve

Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT&#8217;S JUST SO GOOD.

Serve: Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT'S JUST SO GOOD.

Harissa Chickpeas with Whipped Feta Step 3

... is there a brand of Harissa Paste that you recommend? I looked to see if you had a recipe for it but didn't find one. Can't wait to make this! I make garbanzo bean curry with Brussel sprouts, sweet potato and spinach! Love me some spicy chick peas!

Yum - perfect weeknight dinner. Low effort, yet super flavorful, satisfying, and healthy. I made a few changes based on what I had. 

I didn’t have harissa and couldn’t find it at TJ’s, so I made up my own blend of Aleppo pepper flakes, cumin, smoked paprika, and a dash of cayenne pepper. Instead of the cucumber, I added a chopped zucchini as well to the simmering chickpeas, as it needed to be used. And served it with TJ’s frozen garlic naan!

This meal rocked! Thank you, Pinch of Yum!

Super yummy and easy! I had run out of harissa so I used a mix of chili powder, smoked paprika and turmeric instead. Not exactly the same but still good! Whipped feta is such a great idea!

Wow, thank you so much for this recipe! I made it for my family of four, and we served a few kalamata olives on the side. Everyone loved it, and we actually looked forward to leftovers the next night. I think I just wanted an excuse to make/eat more whipped feta. Also, we served with little garlic naan circles of bread which were heavenly. Perfection, I would make this ever single week.

Pretty darn delicious especially given the time required.  I did invest in the whipped feta but I feel like some storebought tzatiki or even a spoon of greek yogurt would be almost as good.  Topped with some crushed pita chips.

This was soooooo good. My harissa had expired in the fridge 😭 but I had a jar of Calabria Pepper paste and used that instead. The addition of the raisins should be a must! A little burst of sweet. I served mine with garlic and herb riced cauliflower, diced cukes and of course that amazing whipped feta. A drizzle of good EVOO over everything. YUM!!

This is delicious! It’s winter here in Australia and I just made this for Sunday lunch on a cold and rainy day. The perfect meal!

This is a quick-fix-me-dinner-and-I-want-something-tasty. We are keeping it to our favs. Super healthy, but is tastes like it is not if you know what I mean :P !

Yum! So easy and delicious. The raisins add a nice pop of sweetness, 
I used  traditional raisins. 
I made this for lunch meal prep with brown rice and roasted veggies. This receipt will be on repeat.

This was a great use of harissa paste I had in my fridge! I didn’t have cream cheese so subbed in sour cream which worked well with the feta. I’m also not crazy abt raisins, but thought something sweet would balance things out the salty and savory elements so I drizzled a little Mike’s Hot Honey over my bowl and it was phenomenal!

This recipe  is AMAZING. I have warm food ready in 15 min after working all day. I LOVE how flavorful it  and SOOO simple. 
I love it.  And the whipped feta is a whole other amazing thing. 
Thank you thank you

I have been in search of easy week night recipes and this one is perfect!  The whipped feta and spicy harissa are such a great flavor combo.  We will be adding this to our regular rotation of meals.

This is unbelievably good. I don’t even really like chickpeas and I loved this. I added olive oil to the feta dip to make it smooth. You can use cuke slices as a vessel if you so choose.

This was super good and so easy too! Would have been even better with the roasted cauliflower that I broiled to ashes while being distracted eating it as is! I think it’s my favorite recipe of yours so far!

Love the recipe! Made it twice already and a third time tonight. 
But what exactly is a knob of cream cheese? Lol 
Canuck 🇨🇦

This recipe was delicious and a lot of fun to make and eat!

This was a great easy, weeknight meal.  I accidentally used a 28 oz can of the tomatoes but it still came out great!

Only commenting because my husband said this was in the top 10 meals I've made, which means it definitely deserves a comment. You can take (or leave) the purposeful (and accidental!!!) changes I made:

1. I used an immersion blender to mash some of the chickpeas and possibly over-blended, making it more stew-y. 
2. I used way more harissa paste — because I wanted it out out of the fridge — and added cayenne to the harissa mixture because my paste wasn't that spicy. 
3. I added hummus I needed to use up. 
4. I forgot the raisins.  
5. I found the whipped feta definitely needed olive oil/water to get the right consistency. This could be because the liquid with the cheese splooged out when I opened it.  
6. Per the recommendation, I served with cucumbers, Trader Joe's garlic pita, mixed Greek olives and lemon wedges. This was a good touch. 

Overall, we really liked this — I thought maybe there were too many layers of salty foods (which perhaps the raisins would've counteracted) and the husband said it needed a little more seasoning. Perhaps cumin? Za'atar?

https://content.jwplatform.com/videos/WhczZ8NT.mp4

Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder!

Harissa chickpeas is a super quick, one pan meal with lots of caramelized onions, greens, and chickpeas in a creamy, spicy sauce.

Harissa Chickpeas

onion

balsamic vinegar

salt (or more to taste, divided)

garlic paste (or 4 cloves of garlic, minced)

smoked paprika

harissa paste (, see note for less spice)

oregano

can of chickpeas (drained

full fat coconut milk

lemon juice, cilantro, and black pepper,

Heat a large skillet over medium heat. Add the oil, and once it's hot, add the onion and 1/4 teaspoon salt . Mix well to coat, and continue to cook, stirring occasionally. If the pan is drying out too much, add 2 to 3 teaspoons of water to help the pan conduct heat and for the onions to brown evenly, about 7 to 9 minutes. Then once the onions are translucent and starting to get golden on some outer edges, add the balsamic vinegar and mix well. Continue to cook for another 3 to 4 minutes.

Then add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute, so that the garlic gets cooked. Then add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well. Partially cover the pan, and simmer for 8 to 10 minutes, then taste and adjust the flavor. If you want more sauce, you can add more nondairy milk. If you used full fat coconut milk, the sauce probably didn't thicken as much, and if you want it to thicken even more, add in a tablespoon or two of non-dairy yogurt or sour cream. Add in a good squeeze of lemon juice and adjust salt and heat as needed.

Let everything simmer for another minute or two, if you want the sauce to thicken and glaze over the chickpeas. Switch off the heat and garnish with cilantro or parsley along with some black pepper and some more lemon juice. Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you like.

Prepare a cozy harissa chickpea stew that&#039;s comforting and delicious! This one-pot meal is packed with protein and fiber, thanks to chickpeas simmered in a creamy, spicy tomato harissa sauce with spinach.

oz cherry tomatoes (halved (see notes))

½ Tbsp olive oil (divided)

Salt, black pepper,

harissa paste ((see FAQs for subs))

½ tsp smoked paprika

½ tsp ground cumin

garlic powder

yeast (optional)

(15 oz) can chickpeas (drained)

coconut milk

spinach (or kale)

You can watch the short video for visual instructions.First, if using fresh cherry tomatoes, spread them across a baking tray/dish, drizzle with a little olive oil, sprinkle with salt and Italian seasoning, toss well, then roast in a preheated oven at 360°F/180°C for 25-30 minutes.

Meanwhile, peel and dice the onion, mince the garlic, and heat the olive oil in a large, heavy-based skillet over medium heat.

Once hot, sauté the onion for 3-4 minutes, then add the garlic for a minute, stirring occasionally.

Add the roasted tomatoes, harissa paste, all seasonings, and chickpeas, and stir well.

Cook for 1-2 minutes, then stir in the canned coconut milk, bring to a simmer, and cook over medium-low until it thickens.

Add the spinach and simmer until wilted (about 2 minutes), stirring occasionally.

Finally, remove it from the heat and serve drizzled with a swirl of coconut milk – enjoy!

Thank you for this recipe.
we used a smoky harissa.
really enjoyed it!

Very good, I used 1 tbsp only of the Harissa paste and 1 tbsp of nutritional yeast, served it over a bed of basmati rice with naan bread, I will keep this to make again, thank you.

Made this last night - its was so simple to make and it was absolutely delicious.

https://content.jwplatform.com/videos/Stp9E1DT.mp4

Prepare a cozy harissa chickpea stew that's comforting and delicious! This one-pot meal is packed with protein and fiber, thanks to chickpeas simmered in a creamy, spicy tomato harissa sauce with spinach.

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Top 3 harissa chickpeas recipes from across the web

The most viewed harissa chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Harissa Chickpeas with Whipped Feta

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The most viewed harissa chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine