Spiced Chickpeas With Spinach And Halloumi

After this we are officially done with St. Patrick’s Day. This video is too good to wait a year to share…and the day would be wrong.

I love halloumi. It is so good here atop a mildly spiced pile of chickpeas, red peppers and spinach. The meal is light and all of the ingredients’ vibrant flavors shine through.

Spiced Chickpeas With Spinach And Halloumi


1 Tbs olive oil
1 chili pepper, deseeded and finely chopped
2 tsp finely chopped fresh ginger
400g can chickpeas, rinsed and drained
200g bag baby spinach
3 roasted red peppers (the jarred type)
half 250g pack halloumi cheese, drained
juice 1 lemon


1. Heat the oil in a pan, then gently fry the chili and ginger for 1 minute. Stir in chickpeas, spinach and peppers, then season with salt and pepper. Cover and cook gently for 3-4 minutess, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

2. Meanwhile, heat a non-stick frying pan until very hot. Cut the halloumi into 6 slices and quickly fry for 1-2 minutes each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

Serves 2 (doubles easily)

Recipe from BBC Easy Cook Magazine

Andrew Bird has a new album out. ‘Break It Yourself’ was released earlier this month and if you are a fan, you won’t be disappointed.

If you are not a fan (yet), you should definitely have a listen to all of Andrew Bird’s earlier work. He drips talent. Amazing on the violin and quite the whistler, I am always intringued and enchanted when I listen to Mr. Bird’s music. I also love the complexity in the lyrics. Of course I would.

The guitar in The Crown Salesman is interesting as it spars with the violin. Just a bit different than the usual AB.
Andrew Bird-The Crown Salesman

Check out Andrew Bird on his Website where you can also buy his music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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