Harissa chickpea stew with crispy halloumi

• 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

Instructions

1. 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. 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. 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. 4

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