Harissa Chickpeas with Crispy Halloumi
Serves 1
Directions
- 1Chop one onion and one red pepper.
- 2Dice the halloumi block into cuboids.
- 3Coat the halloumi with corn flour and smoked paprika.
- 4Slice cherry tomatoes into halves.
- 5Chop a large clove of garlic.
- 6Fry the halloumi cubes in neutral oil until golden and crispy.
- 7Transfer the fried halloumi to a baking sheet and keep it in a warm oven to maintain crispiness.
- 8Add oil to the pan and sauté the chopped onions and red pepper until softened.
- 9Season the vegetables with salt, pepper, cumin seeds, and Urfa chilli dust.
- 10Add the chopped garlic and cherry tomatoes to the pan.
- 11Add tomato puree to the mixture.
- 12Pour in the jar of chickpeas.
- 13Stir in the harissa to coat all ingredients, making the dish smoky, spicy, and saucy.
- 14Chop fresh coriander.
- 15Prepare a garlicky yogurt sauce with lemon and chopped coriander.
- 16Warm the pita breads.
- 17Add the chopped coriander to the chickpea mixture.
- 18Add 6 grams of sugar to the chickpea mixture for sweetness.
- 19Serve the saucy legumes in a bowl, topped with crispy halloumi, garlicky yogurt, and warm pita bread.
Ingredients
- 1 onion
- 1 red pepper
- 1 block Halloumi
- corn flour
- smoked paprika
- cherry tomatoes
- 1 clove garlic
- tomato puree
- 1 jar chickpeas
- Harissa
- cumin seeds
- Urfa chilli dust
- bunch coriander
- Greek yogurt
- lemon
- Pita bread
Equipment
panknifecutting boardmixing bowlbaking sheetoven
Tips
- Make sure the halloumi is turned into cuboids and coated in corn flour and smoked paprika to ensure crispiness.
- Be careful when adding tomato puree.
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