Spiced chickpeas with halloumi

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• 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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• Tilly

  20 January 2008

  Tilly 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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• Foodie Mum

  24 March 2009

  Foodie Mum rated and commented on this recipe

  

  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!

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• Potatohead

  22 October 2009

  Potatohead rated and commented on this recipe

  

  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!

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• bubbington

  01 November 2009

  bubbington commented on this recipe

  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.

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• bubbington

  01 November 2009

  bubbington rated this recipe

  

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• sarah-jane

  21 January 2010

  sarah-jane rated this recipe

  

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• Melisa

  03 May 2010

  Melisa commented on this recipe

  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.

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• adammatthews

  27 May 2010

  adammatthews rated this recipe

  

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• phil929

  09 August 2010

  phil929 rated and commented on this recipe

  

  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.

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• Emmy-Lou

  19 August 2010

  Emmy-Lou rated and commented on this recipe

  

  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.

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• aniseedgal

  23 October 2010

  aniseedgal rated and commented on this recipe

  

  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.

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• Belkey

  14 December 2010

  Belkey rated and commented on this recipe

  

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

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• figgybroom

  11 July 2012

  figgybroom rated and commented on this recipe

  

  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.

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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

Preparation 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, sugar 7g, salt 4.63 g

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