Chickpea stew with halloumi
Calorie controlled cooking spray
Peppers, all types
2 medium, green, deseeded and sliced
2 clove(s), crushed
8 medium, chopped
2 can(s), large, drained
2 tablespoon(s), level
120 g, cut into 8 slices
1 tablespoon(s), leaves picked and finely chopped
8 individual, small
- 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.
- 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.
- Divide the stew between bowls, top with the halloumi and parsley and serve with the flatbreads on the side.