Paleo Bean and Halloumi Stew
Warm, hearty, and bursting with Mediterranean-inspired flavors, this Paleo Bean and Halloumi Stew offers a nourishing twist on a classic comfort dish. Packed with a vibrant medley of zucchini, eggplant, red bell pepper, and carrots, this veggie-loaded stew is simmered to perfection in a fragrant broth seasoned with smoky paprika and earthy cumin. Instead of traditional legumes, it keeps things paleo-friendly while amping up texture and flavor with golden, pan-fried halloumi slices that add a delightfully crispy, cheesy finish. Perfect as a wholesome dinner or meal-prep staple, this dish comes together in just one pot and is ready to serve in about an hour. Garnished with fresh parsley for a pop of brightness, it’s an ideal choice for anyone seeking a satisfying and healthy recipe that’s both gluten-free and grain-free.
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Recipe Information
Ingredients
- 2 medium, diced Zucchini
- 1 medium, diced Eggplant
- 1 large, diced Red bell pepper
- 2 medium, sliced Carrot
- 2 large, chopped Tomatoes
- 3 minced Garlic cloves
- 1 medium, diced Onion
- 3 tablespoons Olive oil
- 2 cups Vegetable stock
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Halloumi cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the onion and garlic, sauté for 3 minutes until translucent.
Stir in the zucchini, eggplant, red bell pepper, and carrot. Cook for another 7-8 minutes, stirring occasionally.
Add the tomatoes, vegetable stock, paprika, cumin, salt, and black pepper. Stir everything together until well combined.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for 25 minutes or until the vegetables are tender.
While the stew simmers, slice the halloumi cheese into 1/4-inch thick pieces.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
Fry the halloumi slices for 2-3 minutes on each side until golden brown and crispy. Remove and set aside.
Once the stew is done, remove from heat. Taste and adjust seasoning if necessary.
Serve the stew into bowls, top with fried halloumi slices, and garnish with fresh parsley.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8829 mg | 384% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 81.5 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2409 mg | 185% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4557 mg | 97% | |
*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.
