Halloumi & Chickpea Stew

As if I needed an excuse to eat cheese for dinner! This dish is a great autumnal veggie meal that has so many stewed vegetables packed in a rich tomato sauce you will have to go back for more. The harissa adds a lovely smoky flavour and it really compliments the saltiness of the halloumi. The thick cheese slices are really meaty in texture and you will be kept full from the protein in the chickpeas and carby crusty bread. A gorgeous, nutritious and easy meal that meat eaters & veggies will devour.

Ingredients

Serves 5 | 283 calories per serving (no bread)

• 1 aubergine, diced into small cubes

• 1 carrot, grated or diced fine

• 1 red pepper, thinly slices

• 1 onion, thinly sliced,

• 3 cloves garlic

• 2 tbsp olive oil

• 1 tsp coriander powder

• 1 heaped tsp red pesto

• 3 heaped tsp harissa

• sprinkle of chilli flakes (optional)

• 1 tin chickpeas, drained

• 1 tin chopped tomatoes

• 150ml passata

• 250g halloumi

• handful coriander (optional)

Method

1. Chop and prep all of your veg. Heat a large skillet with 2 tbsp olive oil and add in all of your chopped vegetables (except for the garlic). Sweat with lid on for about 10 minutes until softened and tender.

2. Add your pesto, harissa, garlic & coriander powder and cook for further 2-3 minutes.

3. Add in your chickpeas, tomato (passata & chopped). Fill you empty tomato tin halfway with some water & add to the skillet. Stir together and simmer on a low heat for about 20 minutes until reduced slightly and a thick, consistency. Season with salt & pepper and add your chilli flakes now, if using. Stir regularly to ensure that nothing is sticking to the base of the dish.

4. About 10 minutes before serving, get a pan very hot (no need to use any oil).

5. Chop your halloumi block into about 8-10 thick slices and add to the hot pan. They will release water when first on the heat, but this will quickly evaporate and they will begin to char nicely. The halloumi should cook in about 3-4 minutes each side or when nice golden colour all over.

6. Add the halloumi on top of the cooked stew and add some chopped coriander to serve.

7. Best eaten when fresh, as halloumi does not reheat well. I recommend toasting some crusty bread for mopping up all those lovely flavour too!