Photo of Chickpea stew with halloumi by WW

Chickpea stew with halloumi

9 - 12
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Deeply flavoured, this veg dish is a winner.


Calorie controlled cooking spray

4 spray(s)

Peppers, All Types

2 medium, green, deseeded and sliced


2 clove(s), crushed


8 medium, chopped

Chickpeas, cooked

2 can(s), large, drained

Tomato Purèe

2 tablespoons, level

Harissa Paste

2 tablespoons

Light Halloumi

120 g, cut into 8 slices

Parsley, fresh

1 tablespoons, leaves picked and finely chopped

Wholemeal Flatbread

8 individual, small


  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.


Serve this stew with 70g (dry weight) couscous per serving instead of the flatbreads.