WHB #114: Spiced chickpeas with halloumi
The 114th edition of Weekend Herb Blogging is hosted by the inventor of this great event herself: Kalyn from Kalyn's Kitchen. I have to admit that I passed the last 10 rounds, first I renovated the kitchen and then I had some problems. But a New Year and a new post from my new kitchen. In Northern Germany it's grey, cold and damp and I desired for some vitamins in a winter salad. I didn't follow the recipe below. I used 3 fresh bell peppers, roasted them under the grill and removed the skin. Spiced chickpeas with halloumi
Delicious and gave me a kick!
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Spiced chickpeas with halloumi |
| Categories: | Vegetarian |
| Yield: | 2 Servings |
Ingredients
| 1 | tablesp. | Olive oil | |
| 1 | Chilli, deseeded and finely chopped | ||
| Or | |||
| 1/2 | teasp. | Chilli powder | |
| 2 | teasp. | Finely chopped fresh root ginger | |
| 400 | grams | Can chickpeas, rinsed and drained | |
| 200 | grams | Bag baby leaf spinach | |
| 3 | Red peppers from a jar or deli counter | ||
| 1/2 | 250g pack halloumi, drained | ||
| 1 | Lemon, the juice |
Source
| Good Food Magazine, January 2008, p. 19 |
| Edited *RK* 12/29/2007 by | |
| Ulrike Westphal |
Directions
1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.
2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.
:PER SERVING 471 kcalories, protein 25g, carbohydrate 27g, fat 30g, saturated fat 11, fibre 10 g, sugar 7g, salt 4.63g
:Easily doubled
:PREP 5 mins
:COOK 10 mins m
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Technorati Tags: whb, weekend herb blogging at Kalyn's Kitchen
ostwestwind - 2008/01/02 13:35
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