Harissa-Braised Chickpeas with Feta

Molly Yeh's Harissa-braised Chickpeas with Feta, as seen on Girl Meets Farm
Molly Yehs Harissa-braised Chickpeas with Feta, as seen on Girl Meets Farm
Prep Time
45 min
Cook Time
20 min
4 - 6 servings

A beautiful medley of Mediterranean flavours, Molly Yeh’s harissa-braised chickpeas combine spicy and tangy in this delicious light meal!



cup plus 2 tbsp extra-virgin olive oil
yellow onion, finely chopped
Kosher salt
tbsp harissa
tsp anchovy paste
cloves garlic, minced
cup dry white wine
2 15-oz
cans chickpeas, drained and rinsed
fresh thyme sprigs
Freshly ground black pepper
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


Step 1

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 ½ cup olive oil, about ¼ 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.

Step 2

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.

Step 3

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.

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