Labneh and chickpeas revisited by Hugo Danaguezian.
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Preparation 20 min
Cooking time 5 min
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Portions
4 people
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Difficulty
Very easy
Ingredients All ingredients
- 300 grams labneh (or 350 grams sheep’s milk yogurt)
- 20 grams canned chickpeas, drained
- 2 red onions
- 4 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 2 tablespoons Berber harissa
- Optional: 100 grams chicken skins (ideally taken from chicken thighs)
Preparation Labneh and chickpeas with harissa by Hugo Danaguezian
For the topping:
- Drain the canned chickpeas
- Peel the onion and garlic, then slice them into thin strips
- Place a frying pan with one tablespoon of olive oil over medium heat
- When the oil is hot, add the onion and garlic strips, ground cumin and coriander
- Sauté until the onions are colored and soft
- Add the drained chickpeas, then sauté for 3 minutes more
- Season with salt and pepper
- Add the harissa, then sauté, stirring well to evenly combine the mixture
- Off the heat, add a squeeze of lemon juice
For plating:
- In the center of a plate, place the labneh and create a small crater in the middle using the back of a tablespoon
- Spoon the harissa chickpeas into this crater
- Enjoy with Lebanese bread
Optional: If you’ve chosen the non-vegetarian option with chicken skins, cut them into small pieces and put them in the pan to crisp up before adding the onions. I suggest using a little less olive oil, as the chicken skins will release fat.
To follow Hugo Danaguezian on Instagram, click here: pari_beyrouth
Recipe tips : If you make the labneh at home, you need to add an extra 12 hours.
Labneh and chickpeas with harissa by Hugo Danaguezian
-
Preparation 20 min
Cooking time 5 min
-
Portions
4 people
-
Difficulty
Very easy
Ingredients All ingredients
- 300 grams labneh (or 350 grams sheep’s milk yogurt)
- 20 grams canned chickpeas, drained
- 2 red onions
- 4 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 2 tablespoons Berber harissa
- Optional: 100 grams chicken skins (ideally taken from chicken thighs)
