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Harissa Roasted Chickpeas with Whipped Feta & Toasted Pita
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Harissa Roasted Chickpeas with Whipped Feta & Toasted Pita

40 minPara 2Nutri-Score C€€
de @bytheforkful15 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • chickpeas (drained from the tin)Despensa240 g
  • harissaDespensa15 ml
  • dried oreganoEspecias2 g
  • smoked paprikaEspecias2 g
  • olive oil (for the chickpeas)Despensa15 ml
  • saltEspecias2 g
  • black pepperEspecias1 g
  • Greek yoghurtLácteos60 g
  • feta cheeseLácteos100 g
  • extra virgin olive oil (good quality, for the dip)Despensa30 ml
  • lemon (juice and zest)Frutas y verduras1 pieza
  • ice cold water (only if needed to thin the dip)Otro30 ml
  • parsley (chopped)Frutas y verduras10 g
  • mint (chopped)Frutas y verduras10 g
  • pita bread (cut into chips)Panadería2 piezas
  • baby cucumbers (to serve)Frutas y verduras3 piezas
  • radishes (to serve)Frutas y verduras6 piezas

por ración

Nutrición

459kcal

Carbohidratos
48 g
Proteínas
17 g
Grasas
23 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Procesador de alimentos

paso a paso

Preparación

  1. Season the chickpeas

    • Drain the chickpeas and pat them dry in a mixing bowl.
    • Toss with the harissa, oregano, smoked paprika, olive oil, salt and pepper until evenly coated.
    Paso 1

  2. Roast the chickpeas

    • Spread the chickpeas on a baking tray in a single layer.
    • Roast until golden and crispy, stirring halfway through.
    Paso 2

  3. Make the whipped feta

    • Add the Greek yoghurt, feta, extra virgin olive oil, lemon juice and zest, salt and pepper to a food processor.
    • Blitz into a super creamy sauce, adding a dash of ice cold water if it needs thinning.
    Paso 3

  4. Toast the pita chips

    • Cut the pita into chips and toast them until crisp.
    Paso 4

  5. Plate and serve

    • Spread the whipped feta on a plate and pile the harissa chickpeas on top.
    • Scatter over the chopped parsley and mint.
    • Serve with the toasted pita chips, baby cucumbers and radishes.
    Paso 5
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