Easy Harissa Chickpeas with Feta Sauce

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!