Spiced chickpeas with halloumi
A healthy and flavour packed recipe that is perfect for meatfree healthy dinners
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Servings: 4
Calories: 1999kcal
Cost: 13
Equipment
- Cutting board
- Saucepan
Ingredients
- 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
Instructions
- 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.
Nutrition
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