Easy Harissa Chickpeas with Feta Sauce
These delicious and easy one-pot harissa chickpeas are one of my favourite "low effort, high reward" dinners. The chickpeas simmer in a smoky, spicy tomato sauce, and that cool feta yoghurt on top is non-negotiable for me - it balances the heat from the harissa perfectly and turns this into a really well-rounded meal with layers of delicious flavors.
This is the kind of recipe that smells incredible while it cooks, tastes even better the next day, and works just as well scooped up with warm pitta as it does spooned over grains or potatoes. To add protein, just serve with harissa chickpeas as a base for your protein of choice, then spoon over the feta yoghurt.
You might also like to try my harissa butter beans recipe next, which has a creamier sauce! My "Marry Me" chickpeas are another chickpea recipe that you should absolutely try, while these roasted harissa chickpeas are a fun twist on this recipe.
Ingredient Notes
Here's why each ingredient matters and how I think about them when cooking this dish. I've also included a few substitutions in this section.
- Harissa paste: Harissa paste does the real heavy lifting here. Heat levels vary a lot by brand, so if you're new to it, start with 1 tablespoon and build up. I prefer rose harissa for a slightly floral, well-rounded heat, but any good-quality paste works. You should be able to find harissa paste in most major supermarkets.
- Chickpeas: Jarred chickpeas are my preference (I'm pretty loyal to Bold Bean Co!) because they're softer, bigger, and creamier than most tinned versions, but tinned chickpeas work perfectly too. Rinsing them well helps keep the sauce clean and balanced.
- Tomato paste + chopped tomatoes: The tomato paste adds depth and savory richness once cooked out, while the chopped tomatoes loosen everything into a proper sauce. Cooking the paste first is key - it removes that raw, acidic edge.
- Red wine vinegar: This brightens the whole dish and cuts through the richness, while also deglazing the pan after adding your pastes. It might seem like a small amount, but it really lifts the finished sauce. Lemon juice squeezed over the finished harissa chickpeas is also a wonderful complement.
- Feta yoghurt sauce: This is what makes the dish feel complete. It is SO good, and so easy to whip up while the chickpeas are simmering. The yoghurt cools the spice, the feta adds saltiness, and the lemon keeps everything fresh. I've tested this without it - and honestly, it's just not the same. You could make a whipped feta as we use in this Greek potatoes recipe, but this sauce is just as good without needing a blender.
- Olive oil: Use a decent extra virgin olive oil, especially for drizzling at the end. It adds richness and rounds out the heat.
How to Make These Easy One-Pot Harissa Chickpeas
Step 1) Sauté the Onion and Garlic
Heat the olive oil in a pan over low heat and add the diced onion. Cook gently for 7-8 minutes, stirring often, until soft and lightly golden. Take your time with the onions - this recipe has so few ingredients that cooking each one well is important. Sautéing the onions until they're golden and just beginning to caramelize really elevates this simple dish.
Add the minced garlic and cook for another minute until fragrant.
Step 2) Add Tomato Paste and Harissa Paste
Stir in the tomato paste, harissa paste, and smoked paprika. Cook for 1-2 minutes until the pastes darken slightly and smell aromatic.
Then, we deglaze the pan with the red wine vinegar, scraping up any bits stuck to the bottom.
Step 3) Add Tomatoes and Chickpeas
Add the chopped tomatoes, water, and chickpeas. Season with salt and pepper, stir well, and simmer for 10-15 minutes until thick and saucy.
Step 4) Make the Feta Yoghurt
While the chickpeas simmer, mix together all the feta yoghurt sauce ingredients in a bowl. Make sure you taste the sauce and adjust the lemon juice, the amount of feta, or add salt as needed.
Serve 5) Serve
Spoon the harissa chickpeas into bowls and top with the feta yoghurt sauce, a drizzle of olive oil, fresh parsley, and a squeeze of lemon.
Serve hot with toasted pitta or crusty sourdough!
Chef's Tips / Cooking Hacks
- Go low and slow with the onions: This builds a delicious caramelised sweetness that balances the harissa's heat.
- Cook the harissa properly: Letting it fry briefly in oil mellows the spice and deepens the flavour alongside the tomato paste.
- Mash a few chickpeas: If you want an even thicker sauce, gently crush a handful in the pan while they simmer in the tomato sauce.
- Taste before serving: Harissa brands vary - so a final tweak of salt, lemon, or olive oil can make a big difference to the overall finish of your dish.
- Add extras if you like: Chucking in some chopped spinach, roasted red peppers, or blistered cherry tomatoes all work beautifully here. Equally, feel free to top the harissa chickpeas with your protein of choice.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The flavours improve over time, making this recipe ideal for meal prep.
Reheat the harissa chickpeas gently on the stove or in the microwave with a splash of water if needed. Keep the feta yoghurt sauce separate if possible for the best texture so you can add it cold to the warm harissa chickpeas for the best combination.
FAQs
Is this very spicy?
It's medium by default, but totally dependent on your harissa. You can always start with less and add more later.
Can I make it vegan?
Yes - swap the feta yoghurt sauce for a dairy-free yoghurt or tahini-lemon sauce.
What should I serve it with?
Toasted pitta, naan, sourdough, couscous, rice, or even roasted potatoes all work brilliantly.
Can I freeze it?
The chickpeas freeze well, but I wouldn't freeze the yoghurt sauce. Freeze the base only and add the topping fresh.
Easy Harissa Chickpeas with Feta Sauce
Ingredients
- 2 tablespoon olive oil
- 1 white onion finely diced
- 2 garlic cloves minced
- 2 tablespoon harissa paste
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 400 g tinned chopped tomatoes
- 580 g jarred chickpeas drained and rinsed
- 150 ml water
- Salt and pepper to taste
- 4 tablespoon Greek yoghurt
- 1 garlic clove grated
- ½ lemon juiced
- 2 tablespoon fresh parsley finely chopped
- 30 g feta crumbled
- Crumbled feta
- Lemon juice
- Fresh parsley
- Extra virgin olive oil
Method
- Heat the oil in a pan, and add the diced white onion. Sauté on low heat for 7-8 minutes, stirring often, until the onions have begun to turn golden brown.2 tablespoon olive oil, 1 white onion
- Add the garlic and cook for another minute, stirring into the onions.2 garlic cloves
- Add the tomato paste, smoked paprika, and harissa paste. Stir them into the onions and cook for 1-2 minutes until the pastes turn fragrant.2 tablespoon harissa paste, 1 teaspoon smoked paprika, 1 tablespoon tomato paste
- Add the red wine vinegar to deglaze the pan, using your wooden spoon to scrape up any bits that have stuck to the bottom (flavor!).1 tablespoon red wine vinegar
- Add the chopped tomatoes, water, and chickpeas. Season with salt and pepper, stir, and let simmer for 10-15 minutes, or until the sauce has thickened.400 g tinned chopped tomatoes, 580 g jarred chickpeas, 150 ml water, Salt and pepper to taste
- Meanwhile, make the feta yoghurt sauce. Add the Greek yogurt, lemon juice, chopped parsley, minced garlic, and feta to a bowl. Stir to combine and taste, then adjust any ingredients if needed.4 tablespoon Greek yoghurt, 1 garlic clove, ½ lemon, 2 tablespoon fresh parsley, 30 g feta
- Serve the harissa chickpeas in a bowl topped with the feta yoghurt, a drizzle of extra virgin olive oil, more chopped fresh parsley, crumbled feta, and lemon juice.Crumbled feta, Lemon juice, Fresh parsley, Extra virgin olive oil
- Enjoy with toasted pitta bread or sourdough on the side!
