Abrahms' Family Recipes Spiced Chickpea and Spinach Pan with Crispy Halloumi and Quick Slaw Meal plan
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Spiced Chickpea and Spinach Pan with Crispy Halloumi and Quick Slaw

  1. Toss red cabbage 150 g, carrot 2, and spring onions 2 with red wine vinegar 15 ml, a pinch of salt, and a pinch of sugar. Set aside
  2. Heat neutral oil 5 ml in a large non-stick pan over medium-high. Add halloumi 225 g in a single layer. Cook ⏲ 3 minutes per side until deep golden and crispy. Remove and set aside on a plate. Do not cover
  3. In the same pan reduce heat to medium. Add olive oil 15 ml and sauté onion 1 for ⏲ 5 minutes until soft and starting to colour. Add garlic cloves 3, cumin 5 g, smoked paprika 5 g, and turmeric 2 g. Cook ⏲ 1 minutes until fragrant.
  4. Add chickpeas 400 g and canned chopped tomatoes 200 g. Stir to coat in the spices. Cook ⏲ 5 minutes, stirring occasionally, until the sauce thickens and chickpeas start to catch slightly at the edges.
  5. Add spinach 150 g in handfuls and stir until wilted, ⏲ 2 minutes. Season with salt, black pepper, and juice of lemon 0.5. Taste
  6. Stir harissa 10 g(1-2 tsp
  7. Spoon chickpeas into bowls, top with halloumi slices, slaw alongside, and crusty bread on the table. Add lemon wedges for squeezing.

Serves 3