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Spiced Chickpea & Halloumi Skillet with Harissa Recipe
Ash Tyrrell

Spiced Chickpea & Halloumi Skillet with Harissa Recipe

I made this Spiced Chickpea & Halloumi Skillet with Harissa on a busy evening when I wanted something comforting but not too heavy. The combination of creamy chickpeas, crispy halloumi, and smoky harissa created the perfect balance of flavors. I loved how quickly everything came together in one pan with very little cleanup
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Helps sauté the vegetables and adds richness.
  • 1 large onion finely diced – Creates a sweet and savory flavor base.
  • 3 garlic cloves minced – Fresh garlic gives the best aroma and depth.
  • 1½ tablespoons harissa paste – Adds smoky heat and North African flavor.
  • 1 teaspoon ground cumin – Enhances the earthy flavor of chickpeas.
  • 1 teaspoon smoked paprika – Gives the dish a subtle smoky taste.
  • 2 cans 400g each chickpeas, drained and rinsed – Use canned chickpeas for convenience and a creamy texture.
  • 1 can 400g chopped tomatoes – Provides a rich and tangy sauce.
  • ½ cup vegetable stock – Helps create a silky stew-like consistency.
  • 225 g halloumi cheese sliced or cubed – Pan-fried halloumi adds a crispy, salty finish.
  • 2 cups fresh spinach – Fresh spinach works better than frozen because it doesn't release excess water.
  • 1 tablespoon lemon juice – Brightens the flavors and balances the spice.
  • Salt and black pepper to taste – Essential for seasoning.
  • Fresh parsley or cilantro chopped – Adds freshness and color.
  • Toasted almond flakes or pumpkin seeds for garnish – Adds a pleasant crunch.

Method
 

  1. Start by chopping the onion, mincing the garlic, and rinsing the chickpeas thoroughly. Pat the halloumi dry with paper towels before cutting it into cubes or slices. Having everything prepared beforehand makes cooking much smoother.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, then stir in the garlic. Cook for another minute until fragrant and aromatic.
  3. Mix in the harissa paste, cumin, and smoked paprika. Stir constantly so the spices coat the onions evenly. Cooking the spices briefly helps release their essential oils and intensifies their flavor.
  4. Pour in the chopped tomatoes and vegetable stock. Stir well and allow the mixture to simmer gently. The sauce will begin to thicken and develop a rich, robust flavor.
  5. Stir the drained chickpeas into the tomato mixture. Let everything simmer for about 15 minutes so the chickpeas absorb the spices and sauce. Stir occasionally to prevent sticking.
  6. While the chickpeas simmer, heat a separate pan over medium-high heat. Add the halloumi pieces and cook until golden and crispy on all sides. The cheese should develop a delicious crust while remaining soft inside.
  7. Add the fresh spinach directly into the chickpea mixture. Stir gently until the leaves wilt completely into the sauce. This only takes a couple of minutes.
  8. Stir in the lemon juice and adjust the seasoning with salt and pepper. Top the skillet with crispy halloumi and fresh herbs. Garnish with toasted almonds or seeds before serving.

Notes

  • I always use fresh spinach because it keeps the sauce from becoming watery.
  • I like to fry the halloumi separately to keep it extra crispy until serving.
  • I sometimes add a splash of extra vegetable stock if I want a looser stew consistency.
  • I toast the almonds before garnishing because it adds a wonderful nutty flavor.
  • I often let the chickpea mixture simmer a little longer to deepen the flavors.
  • I prefer rose harissa when serving guests because it has a gentler heat level.
  • I finish the dish with extra lemon juice right before serving for freshness.