Ingredients:
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 yellow onion, finely chopped�
Kosher salt�
1 tablespoon harissa�
1/2 teaspoon anchovy paste�
4 cloves garlic, minced�
1/2 cup dry white wine�
Two 15-ounce cans chickpeas, drained and rinsed�
4 fresh thyme sprigs�
Freshly ground black pepper�
1 lemon, halved�
Whole-milk Greek yogurt, for serving�
Feta cheese, for serving�
Finely chopped fresh herbs (a mix of cilantro, parsley and mint), for serving�
Crusty bread, for serving�
Directions:
- In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
- Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
- When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.