Spiced chickpeas and haloumi
Photo by Annabel Langbein Media
This simple storecupboard recipe is great as a vegetarian dinner or as a side dish with grilled lamb, chicken or beef. You can add chorizo instead of or as well as the haloumi if you like. This serves 2-3 as a meal or 4-6 as a side.
|2 Tbsp||Neutral oil|
|2 cloves||Garlic, crushed|
|2 tsp||Ground cumin|
|½ tsp||Chilli flakes|
|½ tsp||Fennel seeds, optional|
|400 g||Chickpeas, rinsed and drained|
|200 g||Haloumi cheese, or firm paneer, cut into 1-2cm chunks|
|1 Tbsp||Tomato paste|
|1 tsp||Brown sugar|
|1 can||Cherry tomatoes, approx 400g, in juice|
|5 handfuls||Baby spinach, approx. 130-150g; alternatively use roughly chopped spinach leaves|
|2 Tbsp||Greek yoghurt|
- In a medium pot, heat oil and sizzle garlic, cumin, chilli and fennel seeds, if using, for a few seconds. Add chickpeas and haloumi or paneer and cook 2-3 minutes to infuse spice flavours.
- 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. 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.
More store-cupboard recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.