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Pomegranate harissa olives and chickpeas with feta

Warm chickpeas and olives in a sticky pomegranate harissa glow
Bright lemon and garlic, finished with basil and crumbled feta
Savory, tangy, and cozy—every bite feels like summer on a plate

side dish ⏱ 30 min 420 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Pomegranate harissa olives and chickpeas with feta
v1 · rb0e705f985 20260727Z1751 15 g basil 80 g feta 1 tbsp pomegranate molasses 🔥 preheat oven to 200°C 🍽 assemble chickpeas, olives, olive oil, garlic, lemon strips, and salt in a 26cm dish 🔥 ⏱ 25 min bake at 200°C, stirring halfway through 🌀 stir in basil after baking 🍽 scatter over crumbled feta 🍽 drizzle pomegranate molasses over the dish if using 🍽 serve with lemon wedges and a squeeze of lemon juice Pomegranate Harissa Olives 🥗 570 g chickpea 1 piece olive 3 tbsp olive oil 3 pieces garlic 1 piece lemon fine sea salt to taste basil feta pomegranate molasses
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Preparation steps

  1. preheat oven to 200°C
  2. assemble chickpeas, olives, olive oil, garlic, lemon strips, and salt in a 26cm dish
  3. bake 25 min at 200°C, stirring halfway through
  4. stir in basil after baking
  5. scatter over crumbled feta
  6. drizzle pomegranate molasses over the dish if using
  7. serve with lemon wedges and a squeeze of lemon juice

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