Esa's chickpea stew
|This tasty, nutritious vegetarian stew takes less than half an hour to make. Make it as spicy as you like and have enough for lunch the next day too.|
I large red onion chopped
2 or 3 cloves crushed (add more if you love garlic)
2 tins chopped tomatoes
4 tins chick peas (drained)
2 blocks halloumi cubed
1 bag of spinach
4tsp Harrisa paste 1 lemon (optional)
Generously feeds 4. Halve quantities to suit appetites and numbers.
Handy tip: If you use frozen spinach, add it to the browning onions in first step.
1. Add a tablespoon of olive oil to a hot pan and fry chopped onion and garlic for about 5 minutes. Avoid browning them - you are looking for translucent, caramelised onions.
2. Add tinned tomatoes and harissa (add extra if you know that's your jam) and stir together to combine.
3. Drain the chickpeas and add to the tomatoes and onions. Stir through as you bring the stew to a boil then simmer for at least 5 to 10 minutes. Season with pepper.
4. It's starting to look very tasty at this stage and it's time for the finishing ingredients - add cubed halloumi and stir gently and cook through for 2 to 3 minutes.
5. Add all the spinach and stir into the stew.
6. Serve and add a squeeze of lemon to taste.This tasty, nutritious vegetarian stew takes less than half an hour to make. Make it as spicy as you like and have enough for lunch the next day too.