01/05/2026
One of my all time fave recipes -
Harissa Chickpea & Feta Bake
Ingredients
For the chickpeas
* 1 red onion, finely diced
* 4 cloves garlic, finely diced
* 400g cherry tomatoes, halved
* 1 tbsp tomato purée
* 1 tbsp harissa paste
* 1 red chilli, finely diced
* 1 jar Bold Bean chickpeas (including liquid)
* 1 block feta
For the topping:
* 3 tbsp pine nuts
* 1 tbsp harissa paste
* 1 tbsp pomegranate molasses
* 1 tbsp olive oil
* 1 tbsp coriander seeds
* Salt and pepper
* Coriander stalks, very finely chopped
For the yoghurt dip:
* 150g Greek yoghurt
* Zest and juice of 1 lemon
* A drizzle of olive oil
* Small handful of fresh parsley, finely chopped
Method
Preheat the oven to 180°C.
Cook the onion in a large pan over a low heat until soft and translucent. Add the garlic and chilli, and cook for another minute until fragrant.
Stir in the tomato purée and harissa paste, and cook for a further minute.
Add the cherry tomatoes along with a splash of water (around 100ml). Simmer gently for 10–15 minutes, until the tomatoes begin to break down and create a sauce.
Add the chickpeas along with their liquid, stir well, and simmer for another 5 minutes.
Transfer the mixture to an ovenproof dish if needed. Break the feta into chunks and scatter over the top. Bake for 20 minutes, until the feta is soft and slightly golden.
While the bake is in the oven, toast the coriander seeds in a dry pan until fragrant, then lightly crush them. Toast the pine nuts until golden.
In a bowl, mix together the olive oil, pomegranate molasses, harissa, salt, and pepper. Stir in the toasted pine nuts, crushed coriander seeds, and finely chopped coriander stalks.
In a separate bowl, mix the yoghurt with the lemon zest, lemon juice, olive oil, and chopped parsley. Season to taste.
Once the feta is golden, remove the dish from the oven and spoon over the topping. Serve warm with pitta bread and the yoghurt dip.
