| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- Kosher salt
- 1 tablespoon harissa
- 1/2 teaspoon anchovy paste
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- Two 15-ounce cans chickpeas, drained and rinsed
- 4 fresh thyme sprigs
- Freshly ground black pepper
- 1 lemon, halved
- Whole-milk Greek yogurt, for serving
- Feta cheese, for serving
- Finely chopped fresh herbs (a mix of cilantro, parsley and mint), for serving
- Crusty bread, for serving
Instructions
- In a large pot, heat 2 tablespoons of the olive 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, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper 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, heat a skillet over medium-high heat and sear the lemon halves 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. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 492 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 11 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 9 mg |
| Sodium | 592 mg |
Reviews
This is one if my most favorite way to eat chick peas! So delicious!
What would be a good substitute for harissa? I can’t eat the bell peppers in it.
THIS IS AN OUTSTANDING RECIPE!!! I omitted the anchovy. Other than that I made the recipe as noted. It is fantastic!
Delicious. I have made this numerous times following the directions exactly. I don’t always have a fresh lemon on hand. I try to keep fresh squeezed lemon juice in the freezer, I use that at the end when I don’t have fresh.
This is a delicious side dish! So easy to make! Made this to accompany my chili verde and fresh sweet corn while it is in season.
So easy and so good! Like a few others have said, we like heat so next time I’ll add more Harissa!
I made this for dinner this evening as my husband and I have been very plant based in our eating and the explosion of flavor was fantastic I added a bit more harissa as suggested by another review, but it was pretty spicy we like spicy, so it was fine with us but I’d be careful if you don’t like too spicy.
These are *so* good. I made them (almost) exactly as printed, but I used Worcestershire sauce instead of anchovy paste. Served them for lunch, and since there are only the two of us, it’ll be lunches for the first day of the work week. Fantastic!
Absolutely delicious and super easy! Next time will add a little more harissa.
I loved this. It was different and interesting. I made several substitutions, but the braising is what gave the chickpeas such a nice texture. I used half the amount of T.J.’s harissa, as it’s very spicy for me, and I used Worcestershire sauce for anchovy paste. Didn’t have any wine so used chicken broth and half the amount olive oil called for. Served with pita bread and a simple Mediterranean salad.