Whole30 Bean and Halloumi Stew
Warm up your dinner table with this hearty and flavorful Whole30 Bean and Halloumi Stew, a satisfying plant-based dish that's both protein-rich and veggie-packed. Featuring golden cubes of fried halloumi cheese, a medley of vibrant vegetables like eggplant, zucchini, and bell peppers, and a robustly spiced tomato broth infused with cumin, smoked paprika, and oregano, this stew is a symphony of textures and aromas. Ready in just under an hour, it’s the perfect weeknight meal for anyone seeking a wholesome, comforting option that adheres to Whole30 guidelines. Serve it piping hot with a sprinkle of fresh parsley for a burst of color and freshness. Ideal for healthy eating enthusiasts, this stew is your go-to for a nutritious, crowd-pleasing dinner!
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Recipe Information
Ingredients
- 250 grams halloumi cheese
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 1 medium, diced zucchini
- 1 diced red bell pepper
- 1 medium, diced eggplant
- 400 grams canned tomatoes
- 500 milliliters vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Cut the halloumi cheese into 1 cm cubes.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the halloumi cubes and fry until golden on all sides, about 5-7 minutes. Remove the halloumi and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion until translucent, approximately 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the carrots, zucchini, red bell pepper, and eggplant. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned tomatoes and vegetable broth. Stir in the cumin, smoked paprika, dried oregano, salt, and black pepper.
Bring the stew to a gentle boil, then reduce the heat and let it simmer uncovered for 20-25 minutes, or until the vegetables are tender.
Return the fried halloumi to the pot and gently stir to combine. Allow to heat through for about 5 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 73.5 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2695 mg | 207% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4349 mg | 93% | |
*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.
