Spicy Chickpeas And Spinach With Haloumi - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None onion, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
2 cans (15 oz each) chickpeas, drained and rinsed
2 large tomatoes, chopped
4 oz baby spinach
12 oz haloumi cheese, thickly sliced
None None Crusty bread, to serve

Preparation

Heat 1 tbsp of the oil in a medium saucepan on medium heat. Add onion and cook for 3 mins, stirring until soft. Add spices and stir for 2 mins, until aromatic and slightly toasted.
Stir in chickpeas, tomato and 1/2 cup water. Cook for 3 mins, until water is absorbed. Stir in spinach and cook for 1 min, just until spinach wilts. Season to taste.
Meanwhile, heat remaining 1 tbsp oil in a nonstick skillet on high heat. Cook haloumi for 30 seconds each side, until golden and starting to melt. Top chickpea mixture with sliced haloumi and serve with crusty bread.