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We are always trying to find ways to use Harissa, it’s such a great and versatile way to add a big punch of flavour to your cooking. Combine it with garlicky chickpeas and some toast and you’ve got a great lunch of appetizer.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 20 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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1 large shallot, finely chopped
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1 tsp. finely grated lemon zest
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¼ cup fresh lemon juice
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2 small garlic cloves, divided
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2 15.5-oz. cans chickpeas, rinsed
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2 celery stalks, finely chopped, plus tender celery heart leaves for serving
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½ cup chopped cilantro, plus sprigs for serving
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1 Tbsp. finely chopped peperoncini, plus more thinly sliced for serving
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¼ cup extra-virgin olive oil, plus more for drizzling
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Kosher salt
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4 slices country-style bread, toasted
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1 cup plain whole-milk Greek yogurt
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4 tsp. harissa paste
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Freshly ground black pepper
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Combine shallot, lemon zest, and lemon juice in a large bowl. Finely grate 1 garlic clove into bowl, then toss to combine. Let sit 5 minutes, add chickpeas to shallot mixture and smash with a potato masher or wooden spoon until some of the chickpeas are broken into smaller pieces, add chopped celery, chopped cilantro, finely chopped peperoncini, and ¼ cup oil and toss to combine; season with salt.
Rub one side of toasts with remaining garlic clove; drizzle with oil and season with salt. Spread yogurt over and spoon 1 tsp. harissa on top of each. Using a small spoon, swirl harissa into yogurt to incorporate slightly and marble.
Divide chickpea mixture among toasts (you may have some leftover depending on the size of your bread). Top with celery leaves, cilantro sprigs, and sliced peperoncini. Drizzle with more oil; season with salt and pepper.
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