Low Sodium Bean and Halloumi Stew
Savor the bold flavors of this hearty yet health-conscious Low Sodium Bean and Halloumi Stew, a comforting one-pot meal that’s perfect for dinner any night of the week. Packed with nutrient-rich vegetables like carrots, zucchini, and bell peppers, and heart-healthy low-sodium beans and chickpeas, this stew is a wholesome choice for those watching their salt intake. The golden, pan-seared halloumi adds a delightfully salty, chewy contrast, making each bite indulgent without excess sodium. Infused with the aromatic blend of garlic, oregano, and fresh parsley, this dish delivers a rich and satisfying flavor profile while remaining easy to prepare in under an hour. Serve warm and garnish with a sprinkle of parsley for a vibrant, crowd-pleasing centerpiece to your table. Perfect for vegetarians and those seeking a low-sodium option without sacrificing flavor!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 250 grams Halloumi cheese
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 large Carrot, diced
- 1 medium Zucchini, diced
- 400 grams Canned low-sodium diced tomatoes
- 400 grams Canned low-sodium cannellini beans, drained and rinsed
- 400 grams Canned low-sodium chickpeas, drained and rinsed
- 500 milliliters Low-sodium vegetable broth
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by slicing the halloumi cheese into 1 cm thick slices.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the halloumi slices and cook for 2-3 minutes on each side or until golden brown. Remove halloumi from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced red bell pepper, and carrot to the pot. Cook for another 3 minutes, stirring occasionally.
Add the diced zucchini and cook for an additional 2 minutes.
Stir in the canned diced tomatoes, cannellini beans, chickpeas, and vegetable broth. Add the dried oregano and ground black pepper, stirring well to combine.
Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld.
After 20 minutes, cut the halloumi into bite-sized pieces and add it back into the pot. Stir to combine and let the stew cook for an additional 5 minutes.
Remove the stew from the heat and stir in the freshly chopped parsley.
Serve the stew warm in bowls, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 52.0 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2816 mg | 217% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4295 mg | 91% | |
*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.
