Spiced Chickpeas & Halloumi
This simple storecupboard recipe is great as a vegetarian dinner or as a side dish with grilled lamb, chicken, or beef. You can add chorizo instead of or as well as the halloumi if you like. If you want to keep things veggie, it is also delicious with roasted eggplant, roasted cauliflower, or roasted broccoli, depending what is in season.
Quick & Easy
2 tbsp neutral oil
2 cloves garlic, crushed
2 tsp ground cumin
1/2 tsp chilli flakes, or more to taste (optional)
1/2 tsp fennel seeds, (optional)
1 x 400g can chickpeas, rinsed and drained
200g halloumi cheese, or firm paneer, cut into 1-2cm chunks
1 tbsp tomato paste
1 tsp soft brown sugar
1 x 400g can cherry tomatoes, in juice
salt and freshly ground black pepper, to taste
5-6 handfuls baby spinach, or chopped spinach leaves
2 tbsp Greek yoghurt
In a medium pot, heat oil and sizzle garlic, cumin, chilli and fennel seeds, if using, for a few seconds.
Add chickpeas and halloumi or paneer and cook 2-3 minutes to infuse spice flavours.
Stir in tomato paste, then add sugar and canned tomatoes in their juice.
Season with salt and pepper to taste and simmer gently for 3-5 minutes.
Add spinach, cover with a lid and cook until spinach has wilted (about 2 minutes).
Stir in yoghurt just before serving, or serve it on the side as a garnish.