Name: Spiced chickpeas with halloumi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Moroccan
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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Spiced chickpeas with halloumi

Spiced chickpeas with halloumi

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.30 ratingsRate

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A simple satisfying vegetarian salad, warming for a winter's evening

Vegetarian

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Cheesy spinach parcels

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal471
fat30g
saturates11g
carbs27g
sugars7g
fibre10g
protein25g
salt4.63g

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2008

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A star rating of 4.3 out of 5.30 ratings

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