WHB #114: Spiced chickpeas with halloumi


The 114th edition of Weekend Herb Blogging is hosted by the inventor of this great event herself: Kalyn from Kalyn’s Kitchen. I have to admit that I passed the last 10 rounds, first I renovated the kitchen and then I had some problems. But a New Year and a new post from my new kitchen. In Northern Germany it’s grey, cold and damp and I desired for some vitamins in a winter salad. I didn’t follow the recipe below. I used 3 fresh bell peppers, roasted them under the grill and removed the skin.

Spiced chickpeas with halloumi

Spiced chickpeas with halloumi

Delicious and gave me a kick!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Spiced chickpeas with halloumi
Categories: Vegetarian
Yield: 2 Servings

Ingredients

1 tablesp.   Olive oil
1     Chilli, deseeded and finely chopped
      Or
1/2 teasp.   Chilli powder
2 teasp.   Finely chopped fresh root ginger
400 grams   Can chickpeas, rinsed and drained
200 grams   Bag baby leaf spinach
3     Red peppers from a jar or deli counter
1/2     250g pack halloumi, drained
1     Lemon, the juice

Source

  Good Food Magazine, January 2008, p. 19
  Edited *RK* 12/29/2007 by
  Ulrike Westphal

Directions

1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

:PER SERVING 471 kcalories, protein 25g, carbohydrate 27g, fat 30g, saturated fat 11, fibre 10 g, sugar 7g, salt 4.63g
:Easily doubled
:PREP 5 mins
:COOK 10 mins m

=====

Return to Kalyn’s Kitchen on Monday for the roundup.

3 thoughts on “WHB #114: Spiced chickpeas with halloumi

  1. katie (Gast)

    Thyme for Cooking
    Happy New Year Ulrike! I’m with you craving vegetables and winter salads. We are having the same, grey, wet weather. Now I have to go translate that bacon tart – it’s looks delicious as well!

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