Chickpea and haloumi stew

Chickpea and haloumi shakshuka


½ red capsicum, chopped

½ brown onion, diced

1 large red chilli (deseeded if preferred)

420g tinned tomatoes

400g chickpeas, drained and rinsed

100g haloumi, diced

1 tbsp. extra virgin olive oil

2 tbsp. chopped parsley


  • Heat the oil in a hot pan
  • Add onion and haloumi and sauté until onions are soft and translucent and haloumi is golden brown
  • Add the capsicum and chilli and cook for 2 minutes
  • Combine chickpeas and tinned tomatoes and gently simmer for 10 minutes
  • Garnish with parsley and serve with grainy bread


Preparation and cooking time: 20 minutes. Serves 2.

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