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Baked Feta with Saucy Harissa Chickpeas

We love an easy, nutrient-dense, one-skillet meal. This one features chickpeas, spinach and feta, all nestled in a warm, Harissa-spiked tomato sauce. You will want some crusty bread to sop up any leftover sauce or renegade chickpeas.

Chef Tip:The big tip here? You don't have to think about spices or adding flavor to the canned tomatoes because it's all in the Harissa! Skip the onion if you just can't deal with the tears. If it happens to be peak tomato season, add some fresh cherry tomatoes into the mix!

Ingredients

  • Olive oil

  • 1 medium onion, finely chopped

  • Salt

  • Haven's Kitchen Zippy Chili Harissa

  • 1 (28oz) can of chopped tomatoes

  • 1 (15oz) can of chickpeas, drained and rinsed

  • 2 cups of baby spinach

  • 1 block of feta, cut into 3 thick slabs

  • ¼ bunch of fresh parsley leaves only, roughly chopped

  • 1 lemon

Steps

STEP 1

Preheat the oven to 400°F

STEP 2

In a cast-iron skillet over medium-high heat, add a glug of oil, then the onion, and a pinch of salt. Cook the onion, stirring occasionally, for about 10 minutes, until it's completely tender and translucent

STEP 3

Add in about ¼ pouch of Harissa and stir to combine. Then add the tomatoes with their juices, and a pinch of salt. Raise the heat to high, bring the sauce to a boil then reduce the heat and simmer for about 5 minutes

STEP 4

Once the sauce has reduced and thickened up a bit, add the chickpeas and stir in the spinach. Cut the heat and nestle the feta in the sauce.

STEP 5

Drizzle with olive oil and place the skillet in the oven. Cook for 15 minutes until the feta is soft and starting to get golden brown and crisp around the edges. Remove from the oven, and zest about ½ the lemon over the pan. Garnish with fresh parsley and flaky salt

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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his recipe is also great with our Red Pepper Romesco and Golden Turmeric Tahini sauce.

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