Spicy Chickpeas And Spinach With Haloumi

1. 1

   Heat 1 tbsp of the oil in a medium saucepan on medium heat. Add onion and cook for 3 mins, stirring until soft. Add spices and stir for 2 mins, until aromatic and slightly toasted.

2. 2

   Stir in chickpeas, tomato and 1/2 cup water. Cook for 3 mins, until water is absorbed. Stir in spinach and cook for 1 min, just until spinach wilts. Season to taste.

3. 3

   Meanwhile, heat remaining 1 tbsp oil in a nonstick skillet on high heat. Cook haloumi for 30 seconds each side, until golden and starting to melt. Top chickpea mixture with sliced haloumi and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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