Halloumi and chickpea curry

// under total-time: 30 minutes cuisine: veggie dinner portions: 6

Time: 30 mins

Servings: 6

Calories per serving: 350

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

• 1 tsp ginger
• 1 red onion
• 2 cloves garlic
• 1 tsp chilli flakes
• 2 tsp cumin
• 1/2 tsp fennel seeds
• 1 tbsp tomato paste
• 1 tin tomoatoes
• 1 tin chickpeas
• 180 g halloumi
• 90g baby spinahc
• 1 tbps chopped parsley
• 1 green bell pepper
• 1 red bell pepper
• 1 tin coconut milk
• 2 stock cubes

Method

1. get an hob and oven safe pot with a lid
2. fry onion and garlic for 2-3 mins
3. add chopped peppers and fry for 5-7 mnins
4. add chilli, cumin, fennel and fry for 1 min
5. stir in tomato paste, canned tomato, chickpeas, cheese and stock cubes in 250 ml water
6. bring to boil, simmer for 5-7 minutes until chickpeas are soft and warmed through
7. add spinach and coconut milk and stir through
8. remove from heat immediately, season and serve with rice

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