Quick Crispy Chickpea and Halloumi Skillet with Spinach and Smoky Lemon

Instructions

1. 1

   1. Pat the chickpeas very dry with paper towels. Toss them in a bowl with 15 ml (1 tbsp) olive oil, half of the smoked paprika, the cumin, 1 g (about 1/4 tsp) salt, and the black pepper.

2. 2

   2. Heat a large nonstick skillet over medium-high heat for 1 minute, about 190°C/375°F surface temperature. Add the chickpeas and cook for 5 to 6 minutes, stirring occasionally, until golden and crisp on the outside. Transfer to a plate.

3. 3

   3. In the same skillet, add 15 ml (1 tbsp) olive oil and the halloumi. Cook for 2 to 3 minutes over medium-high heat, about 190°C/375°F surface temperature, turning to brown several sides. Remove and reserve with the chickpeas.

4. 4

   4. Add the red onion and red bell pepper to the skillet. Cook for 3 minutes over medium heat, about 175°C/350°F surface temperature, until starting to soften. Add the garlic and the remaining smoked paprika and cook 30 seconds more, stirring.

5. 5

   5. Add the fresh spinach and cook for 1 to 2 minutes over medium heat, about 175°C/350°F, until wilted. Return the chickpeas and halloumi to the skillet.

6. 6

   6. In a small bowl, mix the lemon zest, 30 ml (2 tbsp) lemon juice, and the honey. Pour this mixture over the skillet and cook 1 minute more, stirring gently to glaze everything.

7. 7

   7. Taste and adjust with the remaining salt if needed. Turn off the heat, add the chopped fresh parsley, and serve immediately.