Harissa Chickpeas with Crispy Halloumi

Serves 1
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Directions

  1. 1Chop one onion.
  2. 2Chop one red bell pepper.
  3. 3Dice the halloumi into cuboids.
  4. 4Coat the halloumi cuboids in corn flour and smoked paprika.
  5. 5Slice tiny tomatoes in half.
  6. 6Chop a large clove of garlic.
  7. 7Fry the halloumi cuboids in some neutral oil until golden and crispy, then transfer to a sheet in a warm oven to remain crisp.
  8. 8Add olive oil to the pan.
  9. 9Sauté the chopped onions and bell pepper pieces, seasoning with salt, pepper, cumin seeds, and Urfa chilli dust.
  10. 10Add the chopped garlic and sliced tomatoes to the pan and stir.
  11. 11Add tomato puree to the pan.
  12. 12Add chickpeas to the pan and stir.
  13. 13Add harissa to the pan and stir to combine, creating a smoky, spicy, and saucy mixture.
  14. 14Chop some fresh coriander.
  15. 15Prepare a quick garlicky yogurt with lemon.
  16. 16Warm up pita breads.
  17. 17Add chopped fresh coriander to the chickpea mixture.
  18. 18Add 6 grams of sugar to the chickpea mixture for sweetness and stir.
  19. 19Serve the saucy legumes with crispy halloumi, a dollop of garlicky yogurt, and warm pita bread.

Ingredients

  • chickpeas
  • halloumi
  • 1 onion
  • 1 red pepper
  • corn flour
  • paprika
  • cherry tomatoes
  • 1 garlic clove
  • neutral oil
  • olive oil
  • salt
  • pepper
  • cumin seeds
  • Urfa chilli dust
  • tomato puree
  • harissa
  • fresh coriander
  • yogurt
  • lemon
  • Pita breads
  • 6 grams Mkat (sugar)

Equipment

pancutting boardknifebowlbaking sheetovenwooden spoon

Tips

  • Coat halloumi in corn flour and paprika for crispiness.
  • Be careful when adding tomato puree to a hot pan to avoid splatter.

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