Spiced chickpeas with halloumi

By Birgitta

Ingredients

• 1 tbsp olive oil
• 1 chilli, deseeded and finely chopped
• 2 tsp fresh ginger, finely chopped
• 400 g can chickpeas, rinsed and drained
• 200 g baby spinached, washed and drained
• 3 red peppers, roasted, skinned and sliced (or from jar)
• 125 g halloumi, drained
• juice of 1 small lemon

Preparation

Step 1

Gently fry chilli and ginger for a minute. Stir in chickpeas, spinach and peppers and season. Cover and cook 3-4 min, stirring occasionally, until the spinach has wilted and the chickpeas are warm.

Heat a non-stick frying pan until really hot. Slice the halloumi and fry 1-2 min per side.

Stir in lemon juice in the chickpea mix and plate up, topping with halloumi slices.