Bean and Halloumi Stew
Warm, hearty, and brimming with Mediterranean-inspired flavors, this Bean and Halloumi Stew is the perfect one-pot meal for any night of the week! The recipe combines tender chickpeas and cannellini beans with the vibrant sweetness of red bell peppers and tangy chopped tomatoes, all seasoned with aromatic spices like cumin, coriander, and paprika. Golden, pan-fried halloumi cubes take center stage, adding a delightful salty, chewy texture that elevates every bite. Fresh spinach, a splash of zesty lemon juice, and fragrant parsley round out the stew, making it both nutritious and delicious. Ready in just 45 minutes, this vegetarian stew is a cozy and satisfying option that’s protein-packed and family-friendly. Serve it with crusty bread for a wholesome dinner or enjoy it on its own for a lighter yet fulfilling meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 250 grams halloumi cheese
- 1 large onion
- 3 garlic cloves
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 400 grams canned chopped tomatoes
- 400 grams canned chickpeas
- 400 grams canned cannellini beans
- 250 milliliters vegetable stock
- 100 grams spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Cut the halloumi cheese into 1 cm cubes and set aside.
Finely chop the onion and garlic. Dice the red bell pepper.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the halloumi cubes and fry until they are golden brown on all sides, about 5 minutes. Remove the cubes and set aside.
In the same pot, add the remaining tablespoon of olive oil.
Add the chopped onion and garlic and sauté until the onion is translucent, approximately 3 minutes.
Stir in the diced red bell pepper and cook for another 2 minutes.
Add ground cumin, ground coriander, and paprika. Stir well to coat the vegetables with the spices.
Pour in the canned chopped tomatoes and the vegetable stock. Stir thoroughly.
Drain and rinse the chickpeas and cannellini beans, then add them to the pot.
Bring the stew to a simmer, cover, and let it cook for 15 minutes.
Uncover the pot and stir in the spinach leaves. Cook until the spinach wilts, about 2 minutes.
Season the stew with salt and black pepper.
Add the browned halloumi cubes back into the stew along with the lemon juice.
Simmer for another 5 minutes, allowing the flavors to meld together.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5648 mg | 246% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 45.7 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2922 mg | 225% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4363 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
