Chickpeas, halloumi, spinach, tomatoes, cumin… just hearing those ingredients, I already knew that I was going to love that recipe. After a few changes, here we go, I got the perfect one! And this kind of recipe is typically the type that I’m melting for…
Why? Because I don’t like spending 3 hours behind the stoves to get something delicious. I am one of those people who prefer to cook quickly to be able to eat as soon as possible!!
15-minute watch in hand for this awesome spiced chickpeas and halloumi recipe, I say YESSS (and now, I have all the working mums who are following me)!!
So, to make this recipe, you need…
Spiced chickpeas and halloumi
Preparation: 5 minutes
Cook time: 10 min
Serves: 2-3 as a meal
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- ½ tsp chilli flakes
- ½ tsp fennel seeds (optional)
- 400 g chickpeas, rinsed and drained
- 300 g Cypriot-style halloumi cut into 1-2 cm chunks
- 1 tbsp tomato paste
- 1 tsp brown sugar
- 400 g can cherry tomatoes in juice
- Salt and ground black pepper
- 5-6 handfuls (130-150 g) baby spinach
- 2 tbsp Greek yoghurt
1- In a medium pot, heat oil and sizzle garlic, cumin, chilli and fennel seeds, if using, for a few seconds. Add chickpeas and halloumi and cook 2-3 minutes to infuse spice flavours.
2- Stir in tomato paste, then add sugar and canned tomatoes in their juice. Season with salt and pepper to taste and simmer gently for 3-5 minutes.
3- Add spinach, cover with a lid and cook until spinach has wilted (about 2 minutes). Stir in yoghurt just before serving, or serve it on the side as a garnish.
Let me know if you try it! And by the way, if you have a tasty recipe to share, feel free to contact me, I can publish your recipe on my blog as well! Find all my savoury recipes here.
And follow me if you want on my Instagram, Facebook & Pinterest accounts @alacartedele. Always available if you have any questions 😉