Spiced chickpeas with halloumi

Spiced chickpeas with halloumi

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(15 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

A simple satisfying vegetarian salad, warming for a winter's evening

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
471
protein
25g
carbs
27g
fat
30g
saturates
11g
fibre
10g
sugar
7g
salt
4.63g

Ingredients

  • 1 tbsp olive oil
  • 1 chilli, deseeded and finely chopped, or half tsp chilli powder
  • 2 tsp finely chopped fresh root ginger
  • 400g can chickpeas, rinsed and drained
  • 200g bag baby spinach
  • 3 red peppers from a jar or deli counter
  • half 250g pack halloumi cheese, drained
  • juice 1 lemon

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Method

  1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.
  2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

Recipe from Good Food magazine, January 2008

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Comments

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mazteacher's picture

A quick and easy, tasty dish.

jule955's picture

I didn't try it, but the friend I cooked it for loved it. Very easy and quick.

figgybroom's picture
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Extremely tasty! I doubled everything to make it more of a main course. I put a bit more garlic in than it said because no one was working the net day and bacon.

eleanormayo's picture
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Delicious - loved the ginger and used my own red peppers that I grilled and peeled.

aniseedgal's picture
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This was very nice until you get half way through eating it and realise the halloumi is too salty. Maybe good as a starter or side not so much a main meal.

emmagotz's picture
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I added red onion and left out the spinach - but only coz I didn't have any, will add next time, made a quick, tasty lunch.

phil929's picture
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I made this today and loved the chick pea part but wasn't too keen on the halloumi part. I think I may have overcooked it though so maybe that was my fault.

loveontherun's picture

Super yummy! I swapped the spinach for fresh rocket (ruccola) as I already had some in the fridge. The peppery flavour of the rocket works well with the red peppers.

bubbington's picture
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A firm favourite although we are not vegatarians. Char grilled peppers can be expensive - we have used char grilled artichokes and courgettes which works well. For a main meal for 2 we use the whole pack of halloumi, sometimes with more spinach.

potatohead's picture
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Great meal. Am non-vege but love this. Probably cook it mid-week once a fortnight as very quick and easy to prepare with great results!

foodie64mum's picture
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We loved the zingy, fresh tastes in this dish. It's a satisfying main meal, and very quick to make.
We used the rest of the halloumi a few nights later in Nigella's delicious Double Potato and Halloumi Bake (the recipe is at http://www.nigella.com/recipe/recipe_detail.aspx?rid=267). Yum!

mother_ship's picture

I really love this recipe, I leave out the chilli so the kids will eat it and chargrill my own peppers. It's even more tasty if you can be bothered to cook your chickpeas from scratch as they have a much better texture.

hoodfood's picture
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Declared a success despite looking 'different' to my very traditional hubby. Will make again.

pam1pom's picture
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Cooked this as a light supper but probably better as a side dish, or part of a mezze. Flavours worked well but if you used all the lemon it might be a little overpowering, I reserved some of the lemon to serve it with lemon slices on the side.

lizzafezza's picture
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Delicious

stephsmum's picture
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I've made this twice and it is delicious! we had never had halloumi before and really enjoyed it. I used chargrilled antipasto peppers. This will become a firm family favorite.

mirzam's picture

Had to use frozen spinach, but never the less, it was great!

I also decided to try it someday with tofu instead of halloumi.

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