PocketAthleteJoin the waitlistHarissa chickpeas with feta
- Calories
- 712
- Protein
- 32g
- Carbs
- 82g
- Fat
- 27g
Lunch · about 15 minutes · one serving
What you need
- ·240g chickpeas
- ·20g rose harissa
- ·40g feta
- ·60g baby spinach
- ·60g onions
- ·6g garlic
- ·60g wholemeal pittas
- ·10g olive oil
- ·0.5 lemonss
Method
- 1Onion in the oil until soft, then garlic for a minute.
- 2Drained chickpeas in with the harissa and a splash of water. Press about a third of them flat with the back of the spoon — that is what thickens the sauce.
- 3Spinach in at the end, stirred until it just collapses.
- 4Feta crumbled over off the heat, lemon squeezed over, warm pitta to scoop.
Crushing some of the chickpeas is the whole trick. Do not skip it or it is a bowl of loose chickpeas.
Worth knowing: Crushing some of the chickpeas is the whole trick. Do not skip it or it is a bowl of loose chickpeas.
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