Harissa chickpeas with mushroom, spinach and Halloumi by Rosie Birkett – Crane Cookware

Thu, Feb 11, 21

“This warming, cosy dish is the right factor for a romantic night time in throughout lockdown as a result of it’s luxurious sufficient to really feel particular, however makes use of a load of elements you’re prone to have in or have the ability to discover in an area store. With the deep spice from the harissa and crispy, creamy halloumi this dish is packed stuffed with flavour, and simply the factor for this chilly climate.” Rosie Birkett, @rosiefoodie

  • 4 tbsps of additional virgin olive oil 
  • 120g mushrooms, sliced 
  • 1 garlic clove, grated 
  • 1 block of halloumi, thickly sliced 
  • 1 bay leaf 
  • ½ tsp cumin seeds 
  • ½ tsp coriander seeds
  • 1 crimson onion, diced 
  • 1 stick of celery, finely chopped 
  • 400g of tomato passata (or tinned tomatoes)  
  • 1.5 tbsps of rose harissa
  • 4 tbsps of water 
  • 40g cream, creme fraiche, cream cheese, coconut or full fats yoghurt – in case you have none of those use butter! 
  • 400g tin of chickpeas, drained and rinsed 
  • 80g spinach, kale or chard leaves 
  • 2 tbsp flaked almonds, toasted
  • A handful of coriander, to serve (elective)
  • Cooked black rice, to serve 

Warmth a tablespoon of the olive oil in your greatest non-stick pan (I like to recommend the Crane sauté pan) over a medium excessive warmth and fry off the sliced mushrooms with a pinch of salt for a couple of minutes, till they’ve caramelised and given up their moisture. Tip them right into a bowl and stir within the grated garlic. Put aside. Add one other tablespoon of oil to the pan and fry the halloumi for a few minutes on either side, till crusted and golden. Take away to a plate. 

Wipe out the pan, flip the warmth right down to medium, and add the remaining olive oil, bay leaf, coriander and cumin seeds, frying till they sizzle. Slide within the onion and celery and season once more with salt and pepper, then fry for 5 or so minutes, till softened and fragrant. Pour within the tomatoes and water and stir, cooking down for one more 5-6 minutes, then stir within the harissa and cream and switch to the bowl of a meals processor. Mix the tomato combination for a couple of minutes on excessive, till silky and creamy, then pour it again into your pan, set over a medium warmth. Add within the chickpeas and spinach/greens and prepare dinner, stirring, till the leaves have wilted, then add within the mushrooms and stir to mix. Nestle within the halloumi and heat every part by way of over the warmth, then divide between heat bowls, spooned over cooked black rice. High with the coriander and a scattering of the toasted almonds. 


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