- 50 ml extra virgin olive oil
- 1 brown onion diced
- 2 cloves of garlic peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chilli flakes
- 1 teaspoon ground turmeric
- 400 g tinned chickpeas rinsed well and drained
- 180 g halloumi (Cypriot style) cut into 2cm cubes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 400 g tinned tomatoes diced
- 1 lemon zested and juiced
- Sea salt and
- freshly cracked black pepper
- 100 g baby spinach leaves washed and spun
To serve
- 2 tablespoons greek yoghurt
- 2 tablespoons flaked almonds toasted
Heat a pan on medium heat and add the oil—Cook the onion for a few minutes to soften. Add the garlic, cumin, cinnamon, chilli and turmeric and toast for approximately 30 seconds, constantly stirring. Add the chickpeas and halloumi and cook for a few minutes to infuse with the spices and flavour. Stir in the tomato paste, and then add the sugar and diced tomatoes in their juice. Add zest and lemon juice.
Taste and then season with sea salt and pepper and simmer gently for 5 minutes.
Add spinach, cover with a lid and cook for 2-3 minutes or until the spinach has wilted. Allow to cool slightly, and then serve with yoghurt and flaked almonds.
Serving: 280g | Calories: 1999kcal | Carbohydrates: 165g | Protein: 90g | Fat: 116g | Saturated Fat: 40g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 56g | Cholesterol: 2mg | Sodium: 2563mg | Potassium: 2694mg | Fiber: 44g | Sugar: 45g | Vitamin A: 10329IU | Vitamin C: 108mg | Calcium: 2313mg | Iron: 20mg