Crispy-Edged Feta with Harissa Oil and Warm Chickpeas
Ingredients
- 8 ouncesfeta cheese (block form)
- 1 can (15 ounces)chickpeas (drained and rinsed)
- 4 tablespoonolive oil
- 2 tablespoonharissa paste
- 3 clovesgarlic
- 1lemon
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- ·sea salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Mince 3 cloves garlic
- 02
Cut 1 lemon into wedges or halve for juicing
- 03
Roughly chop 1/4 cup fresh cilantro
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Cut the feta block into 4 equal slabs and carefully place in the pan. Cook for 2 to 3 minutes per side until the edges turn golden brown and crispy. Transfer to a serving plate.
- 03
In the same skillet, add the remaining 2 tablespoons olive oil and stir in the harissa paste, smoked paprika, and cumin. Cook for 30 seconds until fragrant.
- 04
Add the drained chickpeas and warm through, stirring occasionally, for 2 to 3 minutes. Season with a pinch of salt and pepper.
- 05
Spoon the warm harissa chickpeas over and around the feta. Drizzle with fresh lemon juice and scatter cilantro on top. Serve warm.
Spice Tips
Harissa brings bold, smoky heat—start with 1 tablespoon if you prefer milder spice, or add up to 3 tablespoons for serious kick. A pinch of cayenne pepper intensifies the burn further. Finish with fresh cilantro or mint to cool and brighten the dish.
Serve with crusty bread, pita, or over a grain like couscous to soak up the harissa oil. Leftovers keep in the fridge for up to 2 days and reheat well.