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Spiced chickpeas with halloumi

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 471
  • Carbohydrates 27
  • Saturated Fat 11
  • Sugar 7
  • Protein 25
  • Fat 30
  • Fibre 10
  • Salt 4.63

Nutrition per serving

  • Calories 471
  • Carbohydrates 27
  • Saturated Fat 11
  • Sugar 7
  • Protein 25
  • Fat 30
  • Fibre 10
  • Salt 4.63

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

Method

  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.

  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.

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