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Spiced Chickpeas and Spinach with Haloumi

Spiced Chickpeas and Spinach with Haloumi

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10 mins + 10 mins
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Serves 4
Vegetarian Vegetarian


  • 2 Tbsp vegetable oil
  • 1 onion, halved, thinly sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 x 400g cans chickpeas, rinsed and drained
  • 2 large tomatoes, chopped
  • 120g baby spinach
  • 2 x 180g packets haloumi
  • Crusty bread, to serve


1. Heat half of the oil in a saucepan over a medium heat. Add onion and cook for 3 minutes, stirring until soft. Add spices and stir for 2 minutes, until aromatic and slightly toasted.

2. Stir through chickpeas, tomatoes and 1/4 cup of water. Cook for 3 minutes, until water is absorbed. Stir through spinach and cook for another minute, just until spinach wilts. Season to taste.

3. Meanwhile, heat remaining oil in a non-stick frying pan on high. Cook haloumi for 30 seconds each side, until golden and starting to melt. Top chickpea mixture with sliced haloumi and serve with crusty bread.

This recipe was sent in by Food to Love


Qty Price
Countdown Vegetable Oil $1.70 ea
$1.70 ea
Fresh Produce Onions
arrow icon exclamation icon Out of stock Out of stock
Greggs Spice Turmeric Ground $2.10 ea
$2.10 ea
Greggs Spice Cumin Ground $2.10 ea
$2.10 ea
Select Chick Peas No Added Salt $1.10 ea
$1.10 ea
Countdown Salad Baby Spinach $4.99 ea
$4.99 ea
Lemnos Semi Hard Cheese Cyprus Style Haloumi $9.20 ea
$9.20 ea
2 large tomatoes, chopped
arrow icon exclamation icon Out of stock Out of stock
Crusty bread, to serve
arrow icon exclamation icon Out of stock Out of stock