Skip To Content

Support the Forward

Funded by readers like you DonateSubscribe

Harissa-Braised Chickpeas with Feta, Grilled Lemon, & Yogurt

Serves 4-6


2 tablespoons plus 1⁄2 cup extra-virgin olive oil

divided 1⁄2 yellow onion

finely chopped Kosher Salt 4 garlic cloves

minced 1 tablespoon harissa

1⁄2 teaspoon anchovy paste (optional)

1⁄2 cup dry white wine

Two 15-ounce cans chickpeas, drained and rinsed

4 thyme sprigs

Freshly ground black pepper

1 lemon, halved

Whole-milk Greek Yogurt, for serving

Feta cheese, for serving

Fresh herbs (a mix of cilantro, parsley and mint), finely chopped, for serving

Crusty bread, for serving


In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and a pinch of salt and cook until the onion is soft, 5 to 7 minutes. Add the garlic, harissa and anchovy paste (if using) and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until it’s reduced by half. Add the chickpeas, 1⁄2 cup of oil, the thyme, about 12 turns (about 1⁄3 teaspoon) of pepper and a few good pinches of salt and bring to a simmer. Cover and cook for 35 to 40 minutes, stirring occasionally, until the chickpeas are very soft.

Meanwhile, heat a skillet over medium-high heat and sear the lemon halves, face down, until they get some nice brown marks on them. When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Remove and discard the thyme sprigs. Place a dollop of yogurt in each of the six bowls, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

From Yogurt by Molly Yeh | Short Stack Editions | Volume 32

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.