Chickpea and haloumi stew

Ingredients:

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

Method:

• 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