Chickpea and haloumi stew - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Chickpea and haloumi stew

INGREDIENTS

1 tbsp extra virgin olive oil

½ red capsicum, chopped

½ brown onion, diced

1 large red chilli (optional)

420g tinned tomatoes

400g chickpeas, drained and rinsed

100g haloumi, diced

2 tbsp chopped parsley

METHOD

Heat the oil in a hot pan.
Add onion, haloumi, and sauté until the onions are soft and translucent and the haloumi is golden brown.
Add the capsicum and chilli and cook for 2 minutes. Combine chickpeas and tinned tomatoes and gently simmer for 10 minutes.
Garnish with parsley and serve with grainy bread.

Serves

2

METHOD

Heat the oil in a hot pan.
Add onion, haloumi, and sauté until the onions are soft and translucent and the haloumi is golden brown.
Add the capsicum and chilli and cook for 2 minutes. Combine chickpeas and tinned tomatoes and gently simmer for 10 minutes.
Garnish with parsley and serve with grainy bread.

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