Harissa chickpea stew with crispy halloumi

Harissa chickpea stew with crispy halloumi
  • Serves icon Serves 4
  • Time icon 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?

Nutrition: per serving

Calories
519kcals
Fat
29.7g (11.3g saturated)
Protein
25.1g
Carbohydrates
31.6g (11.8g sugars)
Fibre
12.1g
Salt
2.1g
Calories
519kcals
Fat
29.7g (11.3g saturated)
Protein
25.1g
Carbohydrates
31.6g (11.8g sugars)
Fibre
12.1g
Salt
2.1g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the chickpeas among warmed flatbreads, then top with the crispy halloumi, torn herbs and greek yogurt.

delicious. tips

  1. Cook the chickpeas and freeze for up to 3 months, then defrost and reheat. Fry the halloumi to order.

Recipe By

Esther Clark

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