Keto Bean and Halloumi Stew
Warm up your kitchen with this hearty and flavorful Keto Bean and Halloumi Stew, a low-carb twist on a comforting classic. This recipe brings together golden-fried halloumi cheese, tender keto-friendly white beans like lupini beans, and a medley of fresh vegetables, including zucchini and red bell pepper, all simmered in a rich, spiced tomato broth. Infused with aromatic cumin, coriander, and oregano, this stew is both hearty and wholesome while keeping your carbs in check. Perfect for a weeknight dinner, it comes together in just 45 minutes and serves four generous portions. Topped with a sprinkle of fresh parsley, this satisfying dish is a must-try for anyone craving a keto-friendly comfort meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 250 grams Halloumi cheese, cubed
- 1 medium Onion, chopped
- 2 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 400 grams Keto-friendly white beans (such as lupini beans), drained and rinsed
- 400 grams Canned crushed tomatoes
- 500 milliliters Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add cubed halloumi and fry until golden brown on all sides, about 3-4 minutes. Remove the halloumi from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini and red bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally, until they start to soften.
Add the drained keto-friendly white beans and canned crushed tomatoes to the pot. Stir well to combine.
Pour in the chicken or vegetable broth. Stir in the ground cumin, ground coriander, and dried oregano.
Season the stew with salt and black pepper, then bring it to a simmer. Reduce the heat to low and let it simmer gently for about 15 minutes, allowing the flavors to meld.
Return the fried halloumi to the pot and stir gently to combine.
Taste the stew and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 7580 mg | 330% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 37.7 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2257 mg | 174% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3678 mg | 78% | |
*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.
