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Pomegranate harissa olives & chickpeas with feta

Pomegranate harissa olives & chickpeas with feta

Chickpeas and briny pomegranate harissa-marinated olives are tossed together and roasted, allowing the flavours to mingle and soften. The harissa brings a gentle heat, while crumbled feta adds creamy saltiness, turning this simple side into something bold, savoury and quietly addictive. Great alongside some grilled fish or on its own with some rice and a dollop of yogurt. Discover more delicious Ottolenghi recipe inspiration using the Ottolenghi range. 

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Gluten freeVegetarian
  • Serves4 as a main or 6 as a side
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Ingredients

  • 570g jar chickpeas, drained and rinsed (400g)
  • 198g tub Ottolenghi Pomegranate Harissa Olives
  • 3 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1 lemon, zest thinly shaved into 6-7 strips, wedges to serve
  • ¼ tsp salt
  • ½ x 25g pack basil, leaves picked
  • 80g feta, crumbled
  • 1 tbsp pomegranate molasses, to serve (optional)

Method

  1. Preheat the oven to 220˚C, gas mark 7. Combine the chickpeas, the whole tub of olives (sediment and all), oil, garlic, lemon strips and salt in a 26cm round ovenproof dish and bake for 25 minutes, stirring halfway through. Remove from the oven and stir in the basil, then scatter over the feta, followed by a drizzle of pomegranate molasses (if using). Serve with a squeeze of lemon juice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,644kJ/ 397kcals

Fat

32g

Saturated Fat

6.4g

Carbohydrates

14g

Sugars

1.1g

Fibre

7.1g

Protein

9.6g

Salt

3.2g

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