Haloumi with spiced chickpeas, spinach & tomato

Haloumi with spiced chickpeas, spinach & tomato Heat 1 Tbsp oil in a pan on medium. Add onion and cook for 3 minutes, stirring until softened. Add spices and stir for 2 minutes, until aromatic and slightly toasted.

Stir through the chickpeas, tomatoes and ¼ cup water. Cook for 3 minutes, until the water is absorbed. Stir through spinach and cook for another minute, just until spinach wilts. Season to taste.

Meanwhile, heat remaining oil in a nonstick frying pan on high. Cook haloumi for 30 seconds on each side, until golden and starting to melt.

Cook’s notes - Despite their name, chickpeas are a pulse, not a pea. The canned variety is cooked in brine and is ideal for a quick addition to a recipe. Dried chickpeas need to be soaked in cold water overnight and then boiled in water for 1-2 hours, until tender, before being used. It is important not to add salt to the cooking liquid until the chickpeas are tender, or they won’t soften.

- Haloumi is a Greek cheese traditionally made from a mixture of goat’s and sheep’s milk. It has a texture similar to mozzarella with a salty flavour, and is excellent for frying or grilling, due to its higherthan-normal melting point. It should be eaten while still hot or it becomes rubbery. Haloumi is sold in packets, in brine, so rinse it before using if you prefer, to reduce saltiness.

From Taste magazine, November 2009.