Spicy chickpeas and peppers with halloumi

    25 min

    A lovely, warming supper, great for vegetarians. Or you can add in a rasher of bacon to the chickpeas to keep the meat eaters happy! Serve with a side salad or couscous.


    Oxfordshire, England, UK
    9 people made this

    Serves: 4 

    • 1 yellow pepper
    • 1 red pepper
    • drizzle of olive oil
    • 1 chilli, chopped
    • 1/4 teaspoon ground cumin
    • 1 red onion, diced
    • 1 courgette, diced
    • 1 pack halloumi
    • 1 tin chickpeas
    • Dash lemon juice

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Grill or roast the peppers in order to peel them. Roughly chop into inch long pieces. (Or use roasted peppers from the deli counter.)
    2. Heat up a little oil, add the chilli, cumin, onion and courgette. Gently fry for 5 to 6 minutes until cooked through.
    3. Meanwhile slice the halloumi and place under the grill for 5 minutes on each side, until lightly browned.
    4. Add the drained chickpeas and the chopped pepper to the pan, and warm through.
    5. Serve the halloumi on top of the chickpea mixture, with a squeeze of lemon or chilli oil.


    A little grated ginger works well with this as well.

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    Loved it. Quick and easy, healthy lunch.  -  07 Mar 2016