Low Carb Bean and Halloumi Stew
Elevate your weeknight dinners with this hearty and flavorful **Low Carb Bean and Halloumi Stew**, a nutritious twist on traditional bean-based comfort food. Packed with high-protein chickpeas and black soybeans, this recipe delivers plant-powered goodness while keeping carbs in check. Golden, pan-seared halloumi adds a satisfyingly salty kick and a unique, chewy texture that takes every bite to the next level. Simmered in a rich tomato base infused with fragrant cumin, smoked paprika, and oregano, this stew is bursting with Mediterranean-inspired warmth. Easy to prepare in just under an hour, it’s perfect for cozy nights or meal prep. Serve hot and finish with a sprinkle of fresh parsley for a vibrant, herbaceous touch. Whether you’re searching for a low-carb dinner idea or a satisfying vegetarian stew, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 250 grams Halloumi cheese, cubed
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 240 grams Canned chickpeas, drained and rinsed
- 240 grams Canned black soybeans, drained and rinsed
- 400 grams Diced tomatoes
- 500 milliliters Vegetable stock
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the cubed halloumi and cook until golden brown on all sides, about 5-7 minutes. Remove 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 chopped red bell pepper. Cook for an additional 2-3 minutes.
Add the canned chickpeas, black soybeans, and diced tomatoes to the pot. Stir well to combine.
Pour in the vegetable stock and add the ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 25 minutes, stirring occasionally.
Add the browned halloumi back into the pot and continue to simmer for another 5 minutes to heat through.
Taste and adjust seasoning as needed.
Serve the stew hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 41.5 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2255 mg | 173% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3685 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.
