Tikka halloumi with coconut chickpeas
Serves 2
Easy
Prep:
Cook:
Try this bowl of comforting coconutty chickpeas topped with golden, tikka-fried halloumi and some quick lime-pickled onions for punch. Tofu also works well
Skip to ingredients
Units:
- 1 small red onion
- 2 limes
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 150g cavolo nero
- 2 tbsp light olive oil
- 1 tbsp butter
- ½ tsp kashmiri chilli powder
- 1 tsp ground turmeric
- 1½ tsp tikka spice mix
- 200g can full-fat coconut milk
- 1 tbsp tomato purée
- 570g jar queen or giant chickpeasor a 400g can of chickpeas
- 180g halloumi
- 10g coriander
To serve
- basmati riceor naan
Nutrition: per serving
- kcal935
- fat63g
- saturates36g
- carbs42g
- sugars9glow
- fibre17g
- protein41g
- salt3.03g
Method
step 1
Thinly slice the onion, put in a bowl, juice in the limes and add a pinch of salt. Set aside.
step 2
Finely grate the garlic and ginger. Shred the cavolo nero. Heat 1 tbsp of the oil and the butter in a pan. Add the garlic and ginger and fry for 3 mins. Add the chilli powder, turmeric, 1 tsp of the tikka spice and fry for 2 mins, then tip in the coconut milk, tomato purée, cavolo nero and chickpeas, along with their liquid. Season with salt and cook uncovered for 10 mins, stirring often.
step 3
Meanwhile, cut the halloumi into chunks. Heat the remaining oil in a frying pan. Add the halloumi chunks and fry for 1-2 mins on each side over a medium heat until golden brown. Sprinkle over the remaining ½ tsp of tikka spice and fry on each side for a further 20 seconds.
step 4
Finely chop the coriander, then spoon the chickpeas into two bowls. Top with the crispy halloumi, coriander and pickled red onion. Serve with basmati rice or naan.
