Dairy-Free Bean and Halloumi Stew
Savor the hearty goodness of this Dairy-Free Bean and Halloumi Stew, a cozy one-pot meal that's brimming with bold flavors, vibrant vegetables, and creamy, golden-brown dairy-free halloumi. This protein-packed stew combines tender chickpeas, black beans, and zucchini in a rich tomato-based broth seasoned with warm spices like cumin and paprika. Crispy fried halloumi takes center stage, adding a delightful texture and tang to every spoonful. Perfect for both vegans and dairy-sensitive diners, this easy-to-make recipe comes together in under an hour, making it ideal for weeknight dinners or meal prep. Serve it hot with a sprinkle of fresh cilantro for a refreshing finish—comfort food with a nutritious twist! Keywords: dairy-free stew, bean stew recipe, halloumi stew, vegan comfort food, quick weeknight dinner.
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Recipe Information
Ingredients
- 400 g Extra-firm halloumi cheese (dairy-free)
- 3 tbsp Olive oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 large Carrot, diced
- 1 medium Zucchini, diced
- 400 g Canned diced tomatoes
- 400 g Canned chickpeas
- 400 g Canned black beans
- 500 ml Vegetable broth
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped
Instructions
Begin by preparing the dairy-free halloumi. Pat dry with a paper towel and cut into 1cm thick slices.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the halloumi slices and fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the diced onion to the pot and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic, red bell pepper, and carrot. Cook for an additional 3 minutes until the vegetables begin to soften.
Add the diced zucchini and cook for another 2 minutes.
Stir in the canned diced tomatoes, chickpeas, and black beans. Mix well to combine.
Pour in the vegetable broth, and bring the mixture to a boil.
Once boiling, reduce the heat to low and add the ground cumin, paprika, salt, and black pepper. Stir well.
Cover the pot and let it simmer gently for 20 minutes, allowing the flavors to meld together.
Uncover the pot, add the crispy halloumi, and stir carefully to incorporate.
Cook for an additional 5 minutes to allow the halloumi to absorb some of the stew's flavors.
Remove from heat and let the stew sit for a few minutes before serving.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 13.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1471 mg | 31% | |
*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.
