Harissa and Persian feta chickpeas

Name: Harissa and Persian feta chickpeas
Cook time: 30 min
Yield: 2-4
Cuisine: Contemporary
Ingredients: 3 tbsp olive oil; 6 garlic cloves, crushed; 140g tub tomato paste; 2 tsp harissa (or to taste); generous pinch ground cumin; generous pinch of ground coriander; 400g can chickpeas, including liquid; 150g soft Persian-style feta (if unavailable, use goat’s curd)

This starts with a can, ends in one pan, and lands somewhere between “that was stupidly easy” and “how can this taste so good?”

Katrina Meynink

June 24, 2025

Harissa and Persian feta chickpeas comes together quickly.Katrina Meynink

easyTime:< 30 minsServes:2-4

This one-pot dish is comfort with a kick, and it comes almost as fast as you can pour a glass of wine. It feeds between two and four people when served with flatbreads or rice on the side.

Ingredients

3 tbsp olive oil
6 garlic cloves, crushed
140g tub tomato paste
2 tsp harissa (or to taste)
generous pinch ground cumin
generous pinch of ground coriander
400g can chickpeas, including liquid
150g soft Persian-style feta (if unavailable, use goat’s curd)

TO FINISH

a dollop of Greek yoghurt
1-2 tsp sumac
1 tbsp dukkah
1 tbsp rose petals, optional

Method

Step 1
Place a medium saucepan over medium heat. Add the oil and, once hot, add the garlic and cook until fragrant. Add the tomato paste and cook until it darkens and comes away from the sides of the pan. Add the harissa and spices and stir to incorporate.
Step 2
Add the can of chickpeas (and their liquid) and the feta, and cook for five minutes, or until warmed through and the feta has melded into the sauce. Season generously with salt and pepper.
Step 3
Spoon into bowls and add the suggested toppings – or none of them. It’s delicious regardless. Serve piping hot with something carb-adjacent. I love to serve just-warm flatbreads alongside for dipping and scooping.