Spiced chickpeas with halloumi

Serves 2

1 tbsp olive oil
1 chilli , deseeded and finely chopped, or half tsp chilli powder
2 tsp finely chopped fresh root ginger
400g can chickpeas , rinsed and drained
200g bag baby spinach
3 red peppers from a jar or deli counter
half 250g pack halloumi cheese , drained
juice 1 lemon


1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

Nutrition per serving:
471 kcalories, protein 25g, carbohydrate 27g, fat 30 g, saturated fat 11g, fibre 10g, sugar 7g, salt 4.63 g

(Recipe from Good Food magazine, January 2008)