Harissa chickpea stew with crispy halloumi
- November 2021
- Serves 4
- Hands-on time 10 min, plus simmering time 1hr 20min
Slow-cooked chickpeas topped with crispy halloumi makes for an easy and satisfying midweek meal. Batch cook and freeze the chickpeas ahead of time.
How about our pan-fried chickpea fritters next time?
- 29.7g (11.3g saturated)
- 31.6g (11.8g sugars)
- 3 tbsp olive oil
- 2 onions, halved and sliced
- 1 large red pepper, sliced
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 2 tsp coriander seeds, crushed
- 400g tin chopped tomatoes
- 2 x 400g tins chickpeas, drained (don’t rinse)
- 2-3 tbsp Belazu Rose Harissa Paste
- 1 tbsp tomato purée
- 1 tsp red wine vinegar
- Large pinch sugar
- 220g block halloumi, cubed
- Cornflour (optional)
- Flatbreads, parsley and/or dill and greek yogurt to serve
- Heat 2 tbsp of the oil in a hob-safe casserole (with a tight lid). Add the onions and fry over a medium heat for 15 minutes or until starting to brown. Add the pepper and fry for 5 minutes, then stir in the garlic and spices and fry for 2 minutes.
- Add the tomatoes, chickpeas, harissa, tomato purée, vinegar, a large pinch of sugar and some salt. Cover and cook gently for 1 hour, stirring occasionally.
- Toss the halloumi in cornflour in a bowl if you want it extra crispy. Heat the remaining oil in a non-stick frying pan, then fry the halloumi over a medium heat until golden and crisp on all sides. Use a slotted spoon to transfer to a kitchen paper-lined plate to drain.
- Spoon the chickpeas among warmed flatbreads, then top with the crispy halloumi, torn herbs and greek yogurt.
Cook the chickpeas and freeze for up to 3 months, then defrost and reheat. Fry the halloumi to order.
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