Stir-fried chickpeas with harissa and creamy labneh

Here is a comforting vegetarian dinner idea! I serve it on a bed of creamy labneh and I highly suggest adding some toasted kateifi dough as a topping. For serving, I choose a piece of toasted sourdough bread - I hope you try it!

Servings: 2 to 4

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients :

• 2 tbsp extra virgin olive oil
• 1 large or 2 small French shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• ½ tsp sweet smoked paprika
• 200 g cherry tomatoes (Cerisio Savoura), halved
• 1 can chickpeas, drained
• 1 tbsp harissa paste
• 1 tbsp maple syrup
• 1 tsp kosher salt
• 1 cup labneh or 2% Greek yogurt
• 2 tbsp cow's milk or coconut milk
• Toasted sourdough bread, to serve

Toppings:

• 100g kateifi dough, cut into one-inch pieces
• 3 tbsp unsalted butter or extra virgin olive oil
• Flat-leaf parsley, finely chopped
• Fresh mint, finely chopped
• A drizzle of olive oil

Steps:

1. Heat a large skillet over medium-high heat and add the olive oil, shallots and garlic. Sauté for about a minute - be careful not to burn the garlic. Add the smoked paprika and tomatoes. Cook for about 2 minutes and add the chickpeas, harissa and maple syrup. Cook over medium heat until the tomatoes start to soften - about 3 minutes. Season with salt and set aside.
2. Heat a small skillet and melt butter over medium-high heat. Break up the kateifi dough pieces with your fingers and add to the skillet. Stir to incorporate the butter and toast for about 5 to 6 minutes until golden brown. Set aside.
3. Toast the pieces of bread with olive oil in the broiler. This step can also be done in the toaster - without oil.
4. Mix the labneh with cow's milk or coconut milk to lighten its texture. Serve in the bottom of a serving plate and add the hot chickpea mixture on top. Sprinkle with crispy kateifi dough, parsley and fresh mint and a drizzle of olive oil. SO good.