A tasty, gluten-free Mediterranean lunch of spiced chickpeas with halloumi cheese and red bell peppers – a light and nutritious Arabic recipe.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 18 mins – easy
🍽 2 servings – 595 kcal per serving
- ½ tsp salt
- 1 tbsp olive oil
- ½ tsp chili powder
- 2 tsp ginger
- 14 oz can of chickpeas
- 7 oz spinach
- 3 red bell peppers
- 9 oz halloumi cheese
- 1 lemon
- 1 knife
- 1 colander
- 1 squeezer
- 1 spoon
- 1 pan
- 1 non-stick frying pan
- 2 plates
Chop the ginger finely.
Drain the canned chickpeas in a colander.
Rinse and drain the halloumi cheese in a colander.
Squeeze the lemon using a squeezer to get lemon juice.
Cut the drained halloumi cheese into 6 slices.
Drizzle olive oil over a pan and turn on the heat. Add the chopped ginger to the pan and cook for 2 minutes. Then add the drained chickpeas, spinach, red bell peppers, chili powder and salt. Stir with a spoon for 2 minutes, then cook for another 3 minutes while stirring occasionally with the spoon. Finally, turn off the heat to get cooked chickpeas.
Place the halloumi cheese slices in a non-stick frying pan and cook for one minute.
Flip the halloumi cheese slices with a spoon and cook for another minute.
Stop heating the non-stick frying pan to get fried cheese.
Add lemon juice to the cooked chickpeas and divide them into 2 plates. Top with the fried cheese.
It’s ready to be served !