Spicy chickpeas and spinach with haloumi

• serves

  4

• cook

  30 minutes

Ingredients

2 tablespoons vegetable oil

1 onion, halved, thinly sliced

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 x 400g cans chickpeas, rinsed, drained

2 large tomatoes, chopped

100g baby spinach

2 x 180g packets haloumi

crusty bread, to serve

Instructions

Heat half of oil in a saucepan on medium. Add onion and cook for 3 minutes, stirring until soft. Add spices and stir for 2 minutes, until aromatic and slightly toasted.

Stir through chickpeas, tomato and ¼ cup water. Cook for 3 minutes, until water is absorbed. Stir through spinach and cook for another minute, just until spinach wilts. Season to taste.

Meanwhile, heat remaining oil in a non-stick frying pan on high. Cook haloumi for 30 seconds each side, until golden and starting to melt. Top chickpea mixture with sliced haloumi and serve with crusty bread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.