Spiced chickpeas with halloumi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp olive oil
- 1 chillideseeded and finely chopped, or half tsp chilli powder
- 2 tsp finely chopped fresh root ginger
- 400g can chickpeasrinsed and drained
- 200g bag baby spinach
- 3 red peppersfrom a jar or deli counter
- half 250g pack halloumi cheesedrained
- juice 1 lemon
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.
