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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

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.


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.