Stir-fried Chickpeas with Harissa and Creamy Labneh
A comforting vegetarian skillet where harissa-spiced chickpeas meet a bed of creamy labneh, all topped with crispy kataifi pastry. Perfect to enjoy with some good sourdough bread for a simple yet refined dinner.
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!
Why make this recipe?
- Super quick: ready in 25 minutes.
- A burst of textures: creamy labneh, crispy kataifi, and tender chickpeas.
- Full of flavor: harissa, fresh herbs, maple syrup, and smoked paprika.
- Vegetarian and nourishing: perfect for a light dinner or lunch.
- Visually stunning: great for impressing at brunch or for a casual dinner.
Tip: swap labneh for 0% Greek yogurt to lighten up the dish.
Heat a large pan over medium-high heat and add the olive oil, shallots, and garlic. Sauté for about 1 minute — be careful not to burn the garlic. Add the smoked paprika and cherry tomatoes. Cook for about 2 minutes, then 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.
In a small skillet, melt the butter over medium-high heat. Gently separate the kataifi pastry pieces with your fingers and add them to the pan. Stir to coat with butter and toast for 5 to 6 minutes, until golden and crispy. Set aside.
Toast the sourdough slices in the oven under the broiler with a bit of olive oil. You can also use a toaster, if doing so, skip the oil.
In a bowl, mix the labneh with the milk (cow’s or coconut) to loosen the texture. Spread it on the bottom of a serving plate and spoon the warm chickpea mixture on top. Sprinkle with the crispy kataifi, chopped parsley and fresh mint, and finish with a drizzle of olive oil. SO good.
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Bon appetit and enjoy!
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