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Tikka halloumi with coconut chickpeas

A serving of tikka halloumi with coconut chickpeas

Tikka halloumi with coconut chickpeas

Name: Tikka halloumi with coconut chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
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 chickpeas or a 400g can of chickpeas; 180g halloumi; 10g coriander; basmati rice or naan

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.28 ratingsRate

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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

Egg-free

Low sugar

Vegetarian

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Alternatives

Complete the dish

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Chapatis

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Basmati pilaff

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Ingredients

Nutrition

Units:

MetricUS

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 chickpeas

or a 400g can of chickpeas
180g halloumi
10g coriander

To serve

basmati rice

or naan

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Nutrition: per serving

kcal935
fat63g
saturates36g
carbs42g
sugars9g

low
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.

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A star rating of 4.8 out of 5.28 ratings

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