Spicy chickpeas and spinach with haloumi

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Diabetic; Egg free; Gluten free; Nut free; Vegetarian

Serves: 4

Type: Easy; Family

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Spicy chickpeas and spinach with haloumi

Photography: Andre Martin

By Many Sinclair

Ingredients

2 tablespoons vegetable oil
1 onion, halved, thinly sliced
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 x 400g cans chickpeas, rinsed, drained
2 large tomatoes, chopped
100g baby spinach
2 x 180g packets haloumi
crusty bread, to serve

Preparation method

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

Stir through chickpeas, tomato and ¼ cup water. Cook for 3 minutes, until water is absorbed. Stir through spinach and cook for another minute, just until spinach wilts. Season to taste.

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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