Creamy, nutty garbanzo beans fried crispy with fresh mint, harissa, and feta cheese. The crispy outside of the garbanzo is a delicious contrast to the creamy interior. The harissa adds a dried chile heat while the cumin and caraway ignite the same spices in the harissa. The mint is the perfect foil to the heat creating a cleansing finish to each bite. The feta adds another layer of creaminess as well as a perfect salty, puckering kiss.
Hello All, I hope this finds you in the middle of a delicious summer. This blog goes out to the awesome EVO bloggers I had the pleasure of meeting in Utah last month. Here is the recipe I promised you. Enjoy!
This is a quick, easy appetizer or a receptive bed for a grilled pork chop, chicken breast or fried egg.
| 2 | Tablespoons | Olive oil |
| 1 | Can | Bush’s garbanzo beans, drained and patted dry |
| 1/4 | Teaspoon | cumin seed |
| 1/4 | Teaspoon | caraway seed |
| 1 | Tablespoon | harissa |
| 2 | Tablespoon | fresh mint, roughly chopped |
| 1/4 | Cup | feta cheese, crumbled |
In a large non-stick pan over high heat add the oil. Once hot add the garbanzo beans and stir to coat evenly in oil. Cook for approximately 2 minutes until golden and crispy.
Add the cumin and caraway and toss. Cook for 10 seconds. Add the harissa and toss to coat garbanzos evenly. Add half of the mint and toss to coat. Transfer to a plate. Garnish with the rest of the mint and the feta cheese. Enjoy!
Eat well, Enjoy life, Be happy!