Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Tikka halloumi with coconut chickpeas
Serves 2
Easy
Prep:
Cook:
Try this bowl of comforting coconutty chickpeas topped with golden, tikka-fried halloumi and some quick lime-pickled onions for punch. Tofu also works well
Skip to ingredients
- 1 small red onion
- 2 limes
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 150g cavolo nero
- 2 tbsp light olive oil
- 1 tbsp butter
- ½ tsp kashmiri chilli powder
- 1 tsp ground turmeric
- 1½ tsp tikka spice mix
- 200g can full-fat coconut milk
- 1 tbsp tomato purée
- 570g jar queen or giant chickpeasor a 400g can of chickpeas
- 180g halloumi
- 10g coriander
To serve
- basmati riceor naan
Nutrition: per serving
- kcal935
- fat63g
- saturates36g
- carbs42g
- sugars9glow
- fibre17g
- protein41g
- salt3.03g
Method
step 1
Thinly slice the onion, put in a bowl, juice in the limes and add a pinch of salt. Set aside.
step 2
Finely grate the garlic and ginger. Shred the cavolo nero. Heat 1 tbsp of the oil and the butter in a pan. Add the garlic and ginger and fry for 3 mins. Add the chilli powder, turmeric, 1 tsp of the tikka spice and fry for 2 mins, then tip in the coconut milk, tomato purée, cavolo nero and chickpeas, along with their liquid. Season with salt and cook uncovered for 10 mins, stirring often.
step 3
Meanwhile, cut the halloumi into chunks. Heat the remaining oil in a frying pan. Add the halloumi chunks and fry for 1-2 mins on each side over a medium heat until golden brown. Sprinkle over the remaining ½ tsp of tikka spice and fry on each side for a further 20 seconds.
step 4
Finely chop the coriander, then spoon the chickpeas into two bowls. Top with the crispy halloumi, coriander and pickled red onion. Serve with basmati rice or naan.
