Spicy chickpea stew with roast beets and halloumi

Serves 2


  • 4 beetroot, peeled and cut into wedges
  • 1 package of halloumi
  • 2/3 cloves of garlic
  • 1 onion
  • ½ can of chickpeas
  • Couple of tinned tomatoes
  • Large handful fresh spinach
  • Veg stock
  • 5g cumin
  • Fresh coriander
  • Pinch of turmeric


Roast the beetroot in a hot oven (with a healthy amount of olive oil and salt and pepper) until tender - this will depend on the size of the wedges but will probably be about 45 minutes. Fry the onion with the spices, then put in half a can of chickpeas with two diced tomatoes and enough stock to thinly cover. Season. Simmer for about 15 minutes until the liquid starts to thicken a little. When it's nearly done, fry the halloumi until browned, then add 200g of spinach to the chickpea mixture and stir in. Serve with the beetroot wedges and halloumi.

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