Mediterranean Lemon Chickpea Skillets with Seared Halloumi, Roasted Tomatoes, and Pistachio Crumbs

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cherry tomatoes on a small tray, toss them with 1 tbsp / 15 ml olive oil, a pinch of salt, and some black pepper, and roast for 15 minutes until wrinkled and juicy.

2. 2

   While the tomatoes roast, heat a large skillet or shallow casserole over medium heat. Add 1 tbsp / 15 ml olive oil and sauté the red onion and red bell pepper for 5 minutes, until slightly softened.

3. 3

   Add the chopped garlic, ground cumin, sweet paprika, and dried oregano. Cook for 1 minute, stirring, so the spices release their aroma without burning.

4. 4

   Stir in the tomato paste and cook for 1 more minute. Add the cooked chickpeas, vegetable broth, lemon zest, 2 tbsp / 30 ml lemon juice, honey, green olives, salt, and black pepper. Cook over medium-low heat for 8 to 10 minutes, until the liquid reduces slightly and the chickpeas become saucy.

5. 5

   In another nonstick skillet, heat 1 tbsp / 15 ml olive oil over medium-high heat. Sear the halloumi for 1 to 2 minutes per side until deeply golden on the outside and tender inside.

6. 6

   Fold the roasted cherry tomatoes into the chickpea mixture, lightly pressing a few tomatoes with a spoon so their juices blend into the sauce.

7. 7

   In a small bowl, combine the roasted pistachios, fresh parsley, fresh mint, and the remaining 1 tbsp / 15 ml lemon juice to make a fresh crunchy topping.

8. 8

   Serve the hot chickpeas in small skillets or shallow bowls, top with the seared halloumi, and finish with the pistachio-herb mixture. If desired, drizzle over any remaining olive oil from the pan before serving.