Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt from Eat with Beder

We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe is from Eat with Beder and is by Julie Bentley. You can find out more on their website here.

Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention.

Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

Serves: 2-4
Prep time: 10-25 minutes
Cooking time: 35 minutes

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Ingredients

• 1 large onion, peeled and thinly sliced
• 2 cloves of garlic, peeled and diced
• 250g cherry tomatoes, halved
• 1 x 400g tin of chickpeas, drained
• 100g pine nuts
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 2 tsp sumac
• Sea salt
• Olive oil
• 1 block of feta (about 200g)

For the Harissa Yoghurt

• 200g Greek-style yoghurt
• 2 tbsp rose harissa
• 1 lemon, juiced

To Serve

• Handful of chopped parsley
• Small handful of pine nuts

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Equipment

• ProWare Stainless Steel Tri-Ply Sauté Pan

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Cooking Method

1. Preheat the oven to 220c/200c fan/Gas Mark 7.
2. Place the onion, garlic, cherry tomatoes, chickpeas and pine nuts into a large ovenproof baking dish (we used our ProWare Stainless Steel Tri-Ply Sauté Pan).
3. Add the paprika, oregano, rosemary, 1 teaspoon of sumac and a pinch of salt.
4. Mix well until everything is coated in the spices before drizzling in olive oil, then mix again until it’s all coated in the oil.
5. Place the feta on top of the vegetables in the dish. Drizzle it with olive oil and season with the remaining sumac and a pinch of salt.
6. Cook the whole dish in the preheated oven for 25-30 minutes until the vegetables are cooked through and crispy on the outside.

For the Harissa Yoghurt

Mix the yoghurt with the harissa, lemon juice and a pinch of salt in a small bowl.

To serve

Once the feta and chickpea mixture has finished baking, transfer the dish from the oven to the table and serve up with some extra parsley and pine nuts sprinkled on top, and the harissa yoghurt on the side.