Harissa Chickpeas with Whipped Feta

• one 4-6 oz. container of feta4
• a knob of cream cheese or a spoonful Greek yogurt
• small clove garlic↗1
• olive oil↗2 tablespoon
• cloves garlic↗2
• harissa paste (2 tablespoons would be medium spicy)↗1
• one 14-ounce can fire-roasted crushed tomatoes1
• two 14-ounce cans chickpeas, rinsed and drained14
• salt↗1 teaspoon
• squeeze of lemon juice
• chopped parsley2 tablespoon
• golden raisins (optional but sweet and yummy)↗0.25 cup
• pieces pita or naan↗4
• diced cucumber1
• lemon, cut into wedges↗1
• olives↗0.5 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.