Harissa chickpea stew with crispy halloumi

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.