Best Harissa Braised Chickpeas With Feta Recipes

Braised Chickpeas with Squash image

Provided by Molly Yeh

Categories side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 large or 4 small carrots, chopped
2 stalks celery, chopped
Kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
4 cloves garlic, minced
1 cup dry red wine
1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes
1 14-ounce can diced tomatoes
2 cups vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
2 sprigs rosemary
2 bay leaves
Chopped fresh parsley, for topping
Bread, for serving

Steps:

Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it's time to move it to the oven.)
Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it's reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.
Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!

Sheet-Pan Feta With Chickpeas and Tomatoes image

Provided by Ali Slagle

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
2 pints (16 to 20 ounces) cherry or Sungold tomatoes
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal)
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

Steps:

Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)