Moroccan Harissa Chickpeas with Melty Président® Feta
A creamy, aromatic chickpea stew packed with tender vegetables and warm spices, simmered in a rich harissa and fire-roasted tomato sauce. The dish transforms as the Président® Feta softens into irresistible, melty pockets that cut through the warm Moroccan spices. Serve it hot with crusty bread to scoop up the rich sauce and creamy Président® Feta for a dinner you won’t forget.
Prep Time
20 minCook Time
20 minServings
6Ingredients
- 1 1/2 tbsp olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 1 green bell pepper
- 1 red bell pepper
- 4 garlic cloves, thinly sliced
- 2-3 tbsp harissa paste
- 1/3 cup roasted red peppers, finely minced or blended
- 1 tsp ground cumin
- 1 14-oz can fire roasted tomatoes
- 2 cups chicken or vegetable stock
- 2 14-oz cans chickpeas, drained and rinsed
- 2 packages Président® Feta Chunk, cut into large cubes
- Lemon zest, lemon juice, and parsley for garnish
Instructions
- Preheat a large pot or deep sauté pan over medium heat. Add the olive oil followed by the onion, carrots, garlic, green bell pepper, and red bell pepper. Cook for about 5 minutes, until softened and fragrant.
- Add the harissa paste, roasted red peppers, and cumin. Stir well and continue cooking for 1 minute to bloom the spices and develop the flavor.
- Stir in the fire-roasted tomatoes, stock, and chickpeas. Season with a pinch of salt and bring the mixture to a simmer.
- Cook for about 10 minutes, or until the vegetables are tender and the liquid has reduced slightly.
- Gently add the cubed Président® Feta, then continue simmering for a few minutes until the feta softens slightly, or transfer the pan to the oven and bake until the feta is warm and lightly melty.
- Finish with lemon zest, lemon juice, and parsley if desired. Serve immediately with crusty bread, rice, or your favorite grain.
rBST-FREE CHEESE
Made with milk from cows not treated with rBST*
*No significant difference has been shown between milk derived from cows treated with artificial growth hormone and those not treated with artificial growth hormone.
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Mishka Murphy
Mishka is a former line cook turned recipe developer and content creator eating his way through NYC and the Hudson Valley. When he’s not busy cooking, writing, filming, or snapping pics, you can find him recording tunes in his cozy home studio, hitting some hiking trails with his furry four-legged bestie, or saddling up to the bar at his neighborhood joint to knock back a few beers and slurp down a bowl of noodles.
