Source: HARISSA CHICKPEAS WITH MUSHROOM, SPINACH AND HALLOUMI BY ROSIE BIRKETT
Harissa Chickpeas with Spinach and Halloumi
Servings 4 people
- 4 tbsp olive oil
- 120 g mushrooms sliced
- 1 clove garlic peeled and grated
- 1 block halloumi thickly sliced
- 1 bay leaf
- 0.5 tsp cumin seeds
- 0.5 tsp coriander seeds
- 1 red onion diced
- 1 stick celery finely chopped
- 400 g tomato passata or chopped tomatoes
- 1.5 tbsp rose harissa
- 4 tbsp water
- 40 g creme fraiche
- 80 g spinach
- Heat a tablespoon of the olive oil in your best non-stick pan over a medium high heat and fry off the sliced mushrooms with a pinch of salt for a few minutes, until they’ve caramelised and given up their moisture. Tip them into a bowl and stir in the grated garlic.
- Wipe out the pan, turn the heat down to medium, and add the remaining olive oil, bay leaf, coriander and cumin seeds, frying until they sizzle. Slide in the onion and celery and season again with salt and pepper, then fry for five or so minutes, until softened and aromatic. Pour in the tomatoes and water and stir, cooking down for another 5-6 minutes, then stir in the harissa and cream and transfer to the bowl of a food processor.
- Blend the tomato mixture for a few minutes on high, until silky and creamy, then pour it back into your pan, set over a medium heat. Add in the chickpeas and spinach/greens and cook, stirring, until the leaves have wilted, then add in the mushrooms and stir to combine.
- At the same time, in a seperate pan fry the halloumi for a couple of minutes on either side until crusted and golden.
- To serve divide the chickpeas and sauce between 4 bowls, top with the halloumi and eat with black rice.