Spiced Chickpea and Spinach Pan with Crispy Halloumi and Quick Slaw

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 150 g red cabbage (finely shredded)
• 2 carrots (peeled, coarsely grated)
• 2 spring onions (sliced)
• 15 ml red wine vinegar
• salt
• sugar
• 5 ml neutral oil
• 225 g halloumi (sliced into 1 cm planks)
• 15 ml olive oil
• 1 onion (diced)
• 3 garlic cloves (sliced)
• 5 g cumin
• 5 g smoked paprika
• 2 g turmeric
• 400 g chickpeas (1 tin, drained and rinsed)
• 200 g canned chopped tomatoes
• 150 g spinach (fresh)
• black pepper
• 0.5 lemon
• 10 g harissa
• crusty bread (for scooping)

Steps

1. Toss red cabbage (150 g), carrots (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.