Preparation

Sofrito is the aromatic heart of Puerto Rican cooking—a simple base of peppers, onions, and garlic that makes everything taste better. Here, it becomes the flavorful foundation for smashed chickpeas, creating a textured, satisfying dish that's elevated by golden, squeaky halloumi cheese. No two proteins could be more different, yet they work beautifully together.

Building the Base

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 6-7 minutes until very soft.
2. Add garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Stir in tomato paste and cook for another 2 minutes, letting it caramelize slightly.

Finishing the Dish

1. Add chickpeas to the skillet. Using a potato masher or the back of a wooden spoon, roughly smash about half of the chickpeas, leaving the rest whole for texture.
2. Stir in cilantro and season with salt and pepper. Keep warm over low heat.
3. In a separate skillet, heat remaining olive oil over medium-high heat. Fry halloumi slices for 2 minutes per side until deeply golden and crispy.
4. Serve the smashed chickpeas topped with crispy halloumi and lemon wedges on the side.

This is the kind of meal that feels fancy enough for guests but easy enough for a Tuesday night. Serve with warm pita, rice, or just eat it straight from the skillet.