Name: Spicy chickpeas and spinach with haloumi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 onion, halved, thinly sliced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 2 400g cans chickpeas, rinsed, drained; 2 large tomatoes, chopped; 100 gram baby spinach; 2 180g packets haloumi; crusty bread, to serve

Ingredients

2 tablespoon vegetable oil

1 onion, halved, thinly sliced

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 400g cans chickpeas, rinsed, drained

2 large tomatoes, chopped

100 gram baby spinach

2 180g packets haloumi

crusty bread, to serve

Method

1.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.

2.Stir through chickpeas, tomato and 1/4 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.

3.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.