Description
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Chickpea and Halloumi Curry
This Chickpea and Halloumi Curry is a flavorful fusion of Indian and Mediterranean influences. Halloumi’s unique texture makes it a fantastic substitute for paneer, bringing a salty touch that pairs perfectly with tender chickpeas and a rich tomato-based sauce. In just 15 minutes, you’ll have a quick and satisfying weeknight meal that’s also ideal for meatless days. Customize the spice level to your liking and enjoy this wholesome dish with your favorite rice or naan.
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can diced tomatoes
8 oz halloumi, diced
1 onion, finely diced
2 tbsp curry paste
1 tbsp tomato paste
2 cups spinach
4 garlic cloves, minced
1 tbsp grated ginger
1 tsp vegetable oil
Directions:
1. Heat oil in a pot, add garlic, onion, and ginger. Sauté until translucent.
2. Add curry and tomato paste, sauté for another minute.
3. Stir in tomatoes, halloumi, and chickpeas. Cover and simmer for 5 minutes.
4. Add spinach, stir, and let wilt. Season with salt and pepper.
Prep Time: 15 mins
Kcal: 325
