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.
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.