Chickpea stew with halloumi
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Deeply flavoured, this veg dish is a winner.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Peppers, all types
2 medium
Garlic
2 clove(s)
Tomato
8 medium
Chickpeas, cooked
2 can(s), large, drained
Tomato Purèe
2 tablespoon(s), level
Harissa paste
2 tablespoon(s)
Light Halloumi
120 g
Parsley, fresh
1 tablespoon(s)
Wholemeal flatbread
8 individual, small
Instructions
1
Mist a large nonstick pan with cooking spray and cook the peppers over a medium heat for 4-5 minutes, until softened. Add the garlic and cook for 1 minute, then add the tomatoes, chickpeas, tomato purée and harissa paste. Stir in 100ml cold water, season well, and bring to a boil. Reduce to a simmer, cover and cook for 10-12 minutes.
2
Meanwhile, mist a large nonstick frying pan with cooking spray and cook the halloumi over a medium-high heat for 2-3 minutes each side.
3
Divide the stew between bowls, top with the halloumi and parsley and serve with the flatbreads on the side.
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