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Harissa Roasted Chickpeas with Whipped Feta & Toasted Pita
Voorgerecht

Harissa Roasted Chickpeas with Whipped Feta & Toasted Pita

40 minVoor 2Nutri-Score C€€
van @bytheforkful15 imports1 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • chickpeas (drained from the tin)Voorraadkast240 g
  • harissaVoorraadkast15 ml
  • dried oreganoKruiden en specerijen2 g
  • smoked paprikaKruiden en specerijen2 g
  • olive oil (for the chickpeas)Voorraadkast15 ml
  • saltKruiden en specerijen2 g
  • black pepperKruiden en specerijen1 g
  • Greek yoghurtZuivel60 g
  • feta cheeseZuivel100 g
  • extra virgin olive oil (good quality, for the dip)Voorraadkast30 ml
  • lemon (juice and zest)Groente en fruit1 stuk
  • ice cold water (only if needed to thin the dip)Overig30 ml
  • parsley (chopped)Groente en fruit10 g
  • mint (chopped)Groente en fruit10 g
  • pita bread (cut into chips)Bakkerij2 stukken
  • baby cucumbers (to serve)Groente en fruit3 stukken
  • radishes (to serve)Groente en fruit6 stukken

per portie

Voedingswaarden

459kcal

Koolhydraten
48 g
Eiwitten
17 g
Vetten
23 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Keukenmachine

stap voor stap

Bereiding

  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.
    Stap 1

  2. Roast the chickpeas

    • Spread the chickpeas on a baking tray in a single layer.
    • Roast until golden and crispy, stirring halfway through.
    Stap 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.
    Stap 3

  4. Toast the pita chips

    • Cut the pita into chips and toast them until crisp.
    Stap 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.
    Stap 5
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