Chickpea and Halloumi Curry

5 from 6 votes

Chickpea and Halloumi Curry

This healthy chickpea and halloumi curry is a quick and easy recipe, perfect for simple weeknight dinners. Chickpeas, halloumi and spinach are cooked together to tender perfection.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Indian, Mediterranean

Keyword: chickpeas, curry, easy, gluten free, halloumi, quick, vegetarian

Servings:

Calories: 325kcal

Author: Tonje

Cost: Cheap

Ingredients

1 (15 oz) can chickpeas drained and rinsed
1 (15 oz) can diced tomatoes
8 oz halloumi
1 onion
2 tablespoons curry paste
1 tablespoon tomato paste
2 cups spinach
4 garlic cloves
1 tablespoon grated ginger
1 teaspoon vegetable oil

US (cups) - UK (ml/g)

Instructions

Heat the vegetable oil or olive oil in a saucepan or pot on the stove top.
Add finely diced garlic, onion and ginger to the pot. Sauté for a few minutes until the onion is translucent.
Add tomato paste and curry paste to the pot, and saute for another minute to allow the flavors to develop.
Then, add canned diced tomatoes, diced halloumi and drained and rinsed canned chickpeas to the pot. Stir to combine the ingredients. Cover the pot with a lid, and leave to simmer for about 5 minutes.
Finally, add washed spinach to the curry, and stir for a minute to allow the leaves to wilt.
Add salt and pepper to taste, then serve.

Video

Notes

Store leftovers in a refrigerator for up to 5 days, or freeze for up to 6 months.

Nutrition