Description
Crispy Chickpeas and Halloumi with Greens and Garlicky Yogurt
This delightful dish combines the rich flavors of crispy chickpeas, fried halloumi, and tender greens, topped with a creamy garlicky yogurt sauce. Inspired by Middle Eastern flavors, it’s a vegetarian adaptation of a meat-based classic. With its perfect balance of textures and flavors, this recipe is ideal for weeknight dinners or sharing with friends. The hallmark of this recipe is its simplicity—made in just one pan with minimal prep time. Each bite delivers crispy, cheesy, and creamy perfection!
For the garlicky yogurt:
1 cup Greek yogurt
1 garlic clove, grated
1 tbsp lemon juice
Salt and pepper, to taste
For the chickpeas and halloumi:
1 lb halloumi, sliced
1 large bunch Swiss chard, separated and sliced
6 tbsp olive oil
4 cups cooked chickpeas
3 garlic cloves, minced
1 tsp cumin seeds
1 tsp crushed red pepper flakes
Salt and pepper, to taste
Directions:
1. Mix yogurt ingredients in a bowl; set aside.
2. Fry halloumi slices in a non-stick skillet until golden; set aside.
3. In the same skillet, heat olive oil. Sauté chickpeas, garlic, cumin, and red pepper flakes for 10 minutes. Remove.
4. Add chard stems to the skillet, cook 2 minutes. Add leaves, sauté until wilted. Combine with chickpeas.
5. Serve chickpea mixture topped with halloumi and yogurt.
Prep Time: 25 minutes
Kcal: 450 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prepare the garlicky yogurt by combining 1 cup of Greek yogurt, 1 grated garlic clove, 1 tablespoon of lemon juice, and salt and pepper in a small bowl. Cover and refrigerate to allow the flavors to meld. Next, pat the halloumi slices dry with a paper towel to ensure a good sear. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Fry the halloumi for 2-3 minutes per side until deeply golden and crispy. Transfer to a plate. In the same skillet, add the remaining 4 tablespoons of olive oil. Add the cooked chickpeas, minced garlic, cumin seeds, and red pepper flakes. Cook, stirring occasionally, for a full 10 minutes until the chickpeas are crispy and the spices are fragrant. Season with salt and pepper, then remove the chickpea mixture from the skillet. Add the sliced Swiss chard stems to the hot skillet and cook for 2 minutes. Then add the leaves and sauté for 3-4 minutes until wilted. Combine the cooked greens with the crispy chickpea mixture.
Serving Suggestions
This dish is versatile and can be served in several ways. For a complete meal, serve it over a bed of couscous, quinoa, or warm flatbread to soak up the delicious yogurt sauce. It makes an excellent vegetarian main course. For a lighter option, serve it as a substantial salad. You can also garnish with fresh herbs like chopped mint or parsley, a drizzle of extra virgin olive oil, or a sprinkle of toasted sesame seeds for added texture and flavor.
How-to Summary
In summary: 1) Make the garlic yogurt sauce and chill. 2) Pan-fry halloumi slices until golden. 3) In the same pan, crisp chickpeas with garlic and spices. 4) Sauté chard stems, then leaves. 5) Combine greens with chickpeas. 6) Assemble bowls with the chickpea-greens mix, top with halloumi, and dollop with garlic yogurt.
Frequently Asked Questions
Can I use a different green? Absolutely. Kale, spinach, or even broccoli rabe are excellent substitutes for Swiss chard. Adjust cooking times accordingly for more delicate greens.
How do I prevent the halloumi from becoming rubbery? Ensure your pan is hot before adding the cheese and avoid overcrowding. Cook just until golden brown on each side; overcooking makes it tough.
Is there a substitute for halloumi? For a similar salty, fry-able texture, try paneer or extra-firm tofu that has been pressed and patted very dry.
Can I make components ahead of time? Yes. The garlic yogurt can be made a day ahead. The chickpeas and greens can be cooked and reheated, but the halloumi is best cooked fresh to maintain its crisp texture.
How do I get my chickpeas extra crispy? Dry the cooked chickpeas thoroughly with a clean kitchen towel before adding them to the hot oil. Resist stirring them too frequently to allow a crust to form.
Common Mistakes to Avoid
Avoid these pitfalls: Do not skip drying the chickpeas and halloumi, as moisture is the enemy of crispiness. Do not burn the garlic by adding it to oil that is too hot; add it with the chickpeas so it fries gently. Do not overcrowd the pan when frying the halloumi, as this will steam the cheese instead of searing it. Finally, do not forget to season each component—the chickpeas, greens, and yogurt—with salt and pepper for layered flavor.
Conclusion
This Crispy Chickpeas and Halloumi dish is a testament to how simple ingredients can create an extraordinary meal. The combination of textures and bold, garlicky flavors makes it a satisfying vegetarian option that will please everyone at the table. With the detailed guide and tips provided, you are equipped to avoid common errors and execute this one-pan wonder perfectly. It’s a reliable recipe for a quick, impressive, and delicious dinner any night of the week.