[Speedy Legumes] NZ Seared Haloumi & Crushed Mediterranean Chickpeas
with Spinach
Calories
:
613 kcalProtein
:
36g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 tin
Chickpeas
1
Carrot
½
Red Onion
2
Garlic
1 packet
Halloumi
(Contains: Milk)
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Paste
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
½ cup
water
Nutrition
Calories613 kcal
Energy (kJ)2570 kJ
Fat35.5 g
of which saturates19.5 g
Carbohydrate32 g
of which sugars9.2 g
Dietary Fibre15.9 g
Protein36 g
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
You will need
•Large Frying Pan
Cooking Steps
1
- Drain and rinse chickpeas.
- Grate carrot.
- Thinly slice onion (see ingredients). Finely chop garlic.
- Cut haloumi into 1cm slices.
2
- In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook onion, until just tender, 3-4 minutes. Add carrot and chickpeas and cook until tender and warmed through, a further 3-5 minutes.
- Add tomato & herb seasoning, garlic and tomato paste and cook, stirring until fragrant, 1 minute.
- Stir in the water and baby leaves until slightly thickened and wilted, 2-3 minutes. Remove pan from heat and gently crush chickpeas with a potato masher or fork. Season to taste. Divide between serving bowls and cover to keep warm.
TIP: Add a splash of water if the chickpeas look dry.
3
- Wash out frying pan and return to medium- high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side.
4
- To bowls with Mediterranean crushed chickpeas add seared haloumi. Enjoy!
