Harissa chickpeas with raw cheese! Perfect spicy/sauced/tomato chickpeas topped with cream and garlicky cheese served with naan bread, lemon, and cucumber. Your next weekend miracle!
Please hear me out: I don’t like chickpeas, but I like this recipe.
So if you’re seeing this and you’re saying, no thanks, chickpeas aren’t my thing, please give me a chance to serve you some spicy, saucy, garlicky hummus topped with a slice (or two) of soft flatbread topped with a dollop of whipped feta cheese and topped with a crunchy layer of gherkins. Did you, now? Can we do that?
Here’s how to make Harissa chickpeas with raw cheese
Ok, there are two parts to this recipe.
Part 1: Making the Chickpeas. It’s pretty simple:
- harissa chili sauce
- garlic
- Canned chopped tomato
- Olive oil
- Canned chickpeas
I like gently breaking up chickpeas so they don’t feel too chickpea. (My chickpea skeptics do know what I mean.) So, I mash them with a potato masher to give them a more gooey and fragrant texture.
Also, for a bit of fun and unexpected, I add golden raisins at the end of the braising so that they become plump and juicy, and then you have this little secret sweetness in between all the heat.
These chickpeas, I like them. They are super friendly pre-meal preparations and can be served with flatbread, rice, roasted vegetables…
I will revisit them.
Speaking of revisits, look who’s back in the spotlight: Stirring FETA!
We can’t give up on her, can we?
You can choose here
On a real SOS night (well, most of my days?) You can use store-bought tzatziki or plain yogurt as your cream element, saving you time and dishes taken out of whipped feta.
But on a night when you can quickly turn that little box of feta into a salty magic sauce, you end up with a dollop of the richest, creamiest, most tangy cream. It’s optional, but is it optional? This is whipped feta cheese.
The combination of food on this plate has been well received by my family – the chickpeas have just the right amount of spiciness to be fun for grown-ups. Although our two-year-old doesn’t like spiciness, she loves this more toddler-friendly mix of cucumbers, whipped feta cheese, bread, olives, and hummus from the fridge. Due to popular demand, the leftovers were short-lived, and the situation at lunch the next day was pleasant.
Harissa Chickpeas with raw cheese: Frequently Asked Questions
This looks great! Anything else to go with this?
Of course, naan bread or pita bread can be added if you like – it’s the perfect tool for scooping out all the delights. It is also delicious with rice, cauliflower rice, or other roasted vegetables such as sweet potatoes.
How spicy is this dish?
Two tablespoons of chili sauce will achieve a medium level of heat. You can use just one tablespoon of hot sauce if you prefer less.
Can I prepare this recipe?
Of course, you can! Keep extra items (like cucumbers and lemons) separate.
Instructions
- Make whipped feta: In a small chopper or food processor, whisk the feta, cream cheese, and garlic until most of it is smooth, creamy, and whipped. Add a little water as needed to loosen it.
- For the chickpeas: Add olive oil to a pan and heat over medium heat. Add garlic and chili paste; Fry for 1-2 minutes. Add the tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Mash some chickpeas to make the mixture creamier using a potato masher or similar tool—season with lemon juice, salt, and parsley. Stir in the raisins. Add a little water to make everything look good if you need to.
- To serve: Place the Harissa chickpeas on a plate with your favorite dish. Top with whipped feta cheese and anything you like (which means everything). Everything). That’s great.
