Spiced Chickpeas and Spinach with Haloumi
10 mins
+ 10 mins
Serves 4
Vegetarian
Ingredients
- 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
Method
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.
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