Smashed Chickpeas on Toast with Feta

Ingredients

• 2 x 400g tins chickpeas, drained and rinsed
• 2 tbsp olive oil
• 4 cloves garlic, finely sliced
• 1 tsp cumin seeds
• 1 tsp smoked paprika
• 1 lemon, zested and juiced
• 150 g feta, crumbled
• 1 tbsp harissa paste, jarred
• 20 g fresh parsley, roughly chopped
• 1 tsp chilli flakes
• Fine salt and black pepper
• 200 g chopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice

Method

1. Heat the olive oil in a frying pan over medium-high heat. Add the cumin seeds and let them sizzle and release their warmth, about 30 seconds. Add the sliced garlic and cook for 1 minute until golden and fragrant.
2. Tip in the chickpeas and smoked paprika. Cook for 3–4 minutes, pressing roughly with a fork as they fry; you want about half mashed and half whole for proper texture.
3. Add the lemon zest, lemon juice and a splash of water. Season generously with salt and pepper. The chickpeas should look glossy and a little saucy, not dry; add another splash of water if they tighten up.
4. Meanwhile, toast the sourdough until deeply golden with a proper crust. Drizzle each slice with a little olive oil while still hot so it soaks in.
5. Pile the smashed chickpeas onto the toast in generous heaps. Scatter over the crumbled feta and dot teaspoons of harissa across the top so every bite gets a hit.
6. Finish with a shower of chopped parsley, a pinch of chilli flakes and a final drizzle of olive oil. Serve with lemon wedges on the side.