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