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Serves 4-6

Ingredients

2 tablespoons plus 1⁄2 cup extra-virgin olive oil

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divided 1⁄2 yellow onion

finely chopped Kosher Salt 4 garlic cloves

minced 1 tablespoon harissa

1⁄2 teaspoon anchovy paste (optional)

1⁄2 cup dry white wine

Two 15-ounce cans chickpeas, drained and rinsed

4 thyme sprigs

Freshly ground black pepper

1 lemon, halved

Whole-milk Greek Yogurt, for serving

Feta cheese, for serving

Fresh herbs (a mix of cilantro, parsley and mint), finely chopped, for serving

Crusty bread, for serving

Directions

In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and a pinch of salt and cook until the onion is soft, 5 to 7 minutes. Add the garlic, harissa and anchovy paste (if using) and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until it’s reduced by half. Add the chickpeas, 1⁄2 cup of oil, the thyme, about 12 turns (about 1⁄3 teaspoon) of pepper and a few good pinches of salt and bring to a simmer. Cover and cook for 35 to 40 minutes, stirring occasionally, until the chickpeas are very soft.

Meanwhile, heat a skillet over medium-high heat and sear the lemon halves, face down, until they get some nice brown marks on them. When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Remove and discard the thyme sprigs. Place a dollop of yogurt in each of the six bowls, 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.

From Yogurt by Molly Yeh | Short Stack Editions | Volume 32

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