Spiced chickpeas with halloumi

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Good Food

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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.

Per serving

471 kcalories, protein 25g, carbohydrate 27g, fat 30 g, saturated fat 11g, fibre 10g, salt 4.63 g

This is an ideal quick supper, with just a hint of spice. I hadn't eaten halloumi before, but found it really easy to use and very tasty, too.

Latest comments and suggestions

• Hanna

  16 January 2008

  Hanna commented on this recipe

  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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• tasty stuff

  16 January 2008

  tasty stuff commented on this recipe

  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.

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• tasty stuff

  16 January 2008

  tasty stuff rated this recipe

  

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• Lynsey

  18 January 2008

  Lynsey rated and commented on this recipe

  

  Delicious

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• pam1pom

  20 January 2008

  pam1pom rated and commented on this recipe

  

  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.

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• Hood Food

  20 February 2008

  Hood Food rated and commented on this recipe

  

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

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• katyrouth

  11 April 2008

  katyrouth rated this recipe

  

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• mother*ship

  08 May 2008

  mother*ship commented on this recipe

  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.

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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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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian

Not suitable for freezing

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

Per serving

471 kcalories, protein 25g, carbohydrate 27g, fat 30 g, saturated fat 11g, fibre 10g, salt 4.63 g

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