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Crispy Halloumi and Chickpea Skillet with Harissa

Crispy Halloumi and Chickpea Skillet with Harissa reads citrus 5.5, sourness 5.0 and umami 4.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.0 · Umami 4.6 · Fruity 4.5 · Salinity 4.5 · Allium 4.2 · Richness 4.2 · Nutty 3.4 · Sweetness 2.8 · Herbaceous 2.7 · Earthy 2.6 · Smoke 2.2 · Warm Spice 1.8 · Bitterness 1.5 · Floral 1.2 · Funk & Ferment 1.0 · Heat 0.6

What's in it (15)

• extra-virgin olive oil — 27 g
• halloumi — 227 g
• chickpeas — 851 g
• yellow onion — 110 g
• garlic — 12 g
• sesame seed paste — 41 g
• cumin — 5 g
• smoked paprika — 5 g
• tomatoes — 411 g
• vegetable broth — 118 g
• salt — 4 g
• black pepper — 1 g
• cilantro leaves — 15 g
• lemon — 65 g
• pita bread — 400 g

Time & effort: about 35 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 238 kcal, 12.3 g protein, 5.7 g fat, 34.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the halloumi planks completely dry. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the halloumi and sear until deeply golden and crisp on the first side, 2-3 minutes, then flip and sear the second side until golden, 2 minutes more. Transfer to a plate.
2. Add the chickpeas to the same skillet, with 1 more tablespoon of oil if the pan looks dry. Cook, stirring occasionally, until the chickpeas are golden and crisped at the edges, 7-8 minutes. Transfer to the plate with the halloumi.
3. Add the onion to the skillet and cook, stirring occasionally, until softened and lightly golden, 5-6 minutes, adding a splash more oil if the pan is dry.
4. Stir in the garlic, cumin, smoked paprika, and harissa paste; cook, stirring constantly, until very fragrant and the harissa darkens slightly, about 1 minute.
5. Pour in the diced tomatoes with their juices and the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and no longer tastes raw, 8-10 minutes.
6. Season the sauce with the salt and black pepper.
7. Return the crisped chickpeas to the skillet and stir to coat them in the sauce; simmer until heated through, 2 minutes.
8. Nestle the seared halloumi into the sauce, spooning a little sauce over each piece, and simmer until the halloumi is warmed through and slightly softened at the edges, 2-3 minutes.
9. Scatter the cilantro over the skillet and squeeze a wedge of lemon over the top. Serve straight from the skillet with the warm pita for scooping, passing the remaining lemon wedges at the table.

Dishes with a similar flavor shape

• Harissa Chickpea Stew with Spinach — Middle Eastern
• Crispy Chickpea and Halloumi Bowls — Greek
• Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek
• Harissa Chickpea Pasta with Feta — Mediterranean
• Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.