Haloumi and Chickpea Cacciatore
Prep Time
10 minutes
Cook Time
30 minutes
Servings
4
Haloumi and Chickpea Cacciatore is a delicious vegetarian twist on the classic Italian dish. This recipe combines the salty, squeaky texture of haloumi with protein-rich chickpeas in a rich tomato sauce.
Nutritional Information
Per Serve
Carbohydrates
18.9 g
Fibre
4.9 g
Saturated fat
5.1 g
Sodium
595 mg
Total fat
16.8 g
Total sugars
6.0 g
Per 100g
Carbohydrates
6.3 g
Fibre
1.6 g
Saturated fat
1.7 g
Sodium
198 mg
Total fat
5.6 g
Total sugars
2.0 g
Ingredients
- 2 tbsp olive oil (divided)
- 1 onion (diced)
- 3 garlic cloves (finely chopped)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 pinch chilli flakes
- 1 tbsp tomato paste
- 400 g tinned tomatoes
- 1 cup vegetable stock (good quality)
- 1 chargrilled capsicum (sliced into strips)
- 1 tbsp capers
- 20 kalamata olives (pitted)
- 5 sundried tomatoes (thinly sliced)
- 1 tsp white wine vinegar
- 200 g haloumi (cut into 1cm cubes)
- 400 g chickpeas (tin, drained and rinsed)
- to taste black pepper
- 1 bunch Italian parsley (finely chopped for garnish)
Method
- Add the oil to a large frying pan and cook the onion over a medium heat for 3-4 minutes or until softened. Add the garlic and cook for a further minute.
- Add the herbs, chilli and tomato paste and cook for a minute or so.
- Add the tomatoes and stock and bring to a boil.
- Reduce to a simmer, then add the capsicum, capers, olives, sundried tomatoes and vinegar.
- Cook for 15–20 minutes until the sauce has reduced.
- While the sauce is reducing, cook the haloumi. Heat the second measure of olive oil in a small frying pan and pan fry the haloumi in batches for 30 seconds or so on each side until golden brown.
- Transfer the haloumi to a paper towel to drain any excess fat.
- Once the sauce has reduced, add the chickpeas, then gently stir through the haloumi.
- Season with pepper to taste, then serve with a sprinkle of parsley on top.