Braised Chickpeas with Halloumi and Spinach Recipe
Delicious and decadent
This vegetarian one pan meal is a delightfully balanced blend of bold flavors - the curry paste gives dish depth coconut milk adds touch rich sweetness red pepper contributes heat and fresh lime juice herbs add brightness. Briny goat sheep cheese halloumi makes this hearty enough to serve as main course. But you can substitute firm mozzarella paneer or even tofu for if desired.
Braised Chickpeas with Halloumi and Spinach
Needed: Olive Branch Braiser
Serving Size: 4-6
Cook Time: 45 minutes
Ingredients:
Equipment:
Directions:
Heat olive oil over medium heat in a braiser. Add onion and salt, and sauté stirring occasionally until onion begins to soften, about 4-6 minutes. Add garlic and red pepper flakes and cook for 1-2 minutes more. Add tomato paste and curry paste, and cook until fragrant, about 1 minute longer. Add coconut milk, stirring to scrape up the browned bits on the bottom of the pan. Add the chickpeas and tomatoes and stir to combine.
Cover with lid and braise for 15-20 minutes, stirring occasionally, until tomatoes begin to break down. Uncover, and add spinach and halloumi, cooking until spinach is wilted but still bright green, about 4-5 minutes. Turn off heat and stir in lime juice.
Serve garnished with parsley, dill and tzatziki, alongside warm naan or pita.
