Written for one request, published for everyone
Harissa Chickpea and Halloumi Pan
A one-pan warm lunch of chickpeas and red onion in harissa with spinach and browned halloumi cubes.
- Total
- 15 min
- Hands on
- 13 min
- Serves
- 2
- Method
- hob
- Cuisine
- North African
Per serving · estimated
- Energy
- 815 kcal
- Protein
- 44 g
- Fat
- 51 g
- Carbs
- 44 g
Method
Step 1 of 8
Drain and rinse the chickpeas.
Tinned chickpeas
Step 2 of 8
Slice the red onion into thin half-moons and cube the halloumi.
Red onion
Halloumi
Step 3 of 8
Heat 1 tbsp oil in a large frying pan over high heat and brown the halloumi cubes for 3 minutes, turning once.
Olive oil- Halloumi
Step 4 of 8
Scoop the halloumi out onto a plate and add the remaining oil and the onion to the pan.
- Halloumi
- Olive oil
- Red onion
Step 5 of 8
Cook the onion over medium heat for 3 minutes until soft and glassy.
- Red onion
What ‘ready’ looks like Step 6 of 8
Stir in the harissa and chickpeas and cook for 2 minutes, crushing a few chickpeas with the spoon.
Harissa paste- Tinned chickpeas
Step 7 of 8
Add the spinach in handfuls and stir until just wilted.
Baby spinach
Step 8 of 8
Return the halloumi, squeeze over the lemon, season with pepper and serve.
- Halloumi
Lemon
Black pepper
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.