spiced chickpeas with cheese

Spiced chickpeas with cheese

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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

Serving

643g

Fat

45g

Sat. fat

26g

Sodium

1206mg

Carbs

17g

Fibers

7g

Sugars

8g

Proteins

32g


INGREDIENTS

  • 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

TOOLS

  • 1 knife
  • 1 colander
  • 1 squeezer
  • 1 spoon
  • 1 pan
  • 1 non-stick frying pan
  • 2 plates

STEPS

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 !


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