High Protein Bean and Halloumi Stew
Elevate your weeknight dinners with this hearty and satisfying High Protein Bean and Halloumi Stew—a one-pot wonder that's as nourishing as it is flavorful! Packed with protein-rich chickpeas and kidney beans, vibrant vegetables like red bell pepper and zucchini, and golden, pan-fried halloumi, this dish is a satisfying and nutritious option for vegetarians and anyone looking for a filling meal. The smoky aroma of paprika, the warmth of cumin and coriander, and the richness of canned tomatoes create a deeply flavorful broth that ties everything together. Ready in just 50 minutes and easy to prepare, this stew is perfect for meal-prepping or serving a family dinner. Garnish it with fresh parsley and serve it piping hot for a wholesome, protein-packed feast that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 200 grams Halloumi cheese
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 1 large, chopped Red bell pepper
- 1 medium, chopped Zucchini
- 400 grams, canned, drained and rinsed Chickpeas
- 400 grams, canned, drained and rinsed Kidney beans
- 400 grams Canned tomatoes
- 500 milliliters Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Slice the halloumi cheese into thick strips. Add it to the pot and fry until each side is golden brown, about 2-3 minutes per side. Remove halloumi from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the chopped red bell pepper and zucchini, cooking for another 5 minutes until they start to soften.
Add the chickpeas, kidney beans, and canned tomatoes to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the cumin, coriander, smoked paprika, salt, and black pepper. Cover the pot and let it simmer for 20 minutes, stirring occasionally.
Once the stew has thickened and the flavors are well combined, add the grilled halloumi back into the stew.
Adjust seasoning to taste, if necessary.
Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 16.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1409 mg | 30% | |
*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.
