This recipe is an obsession in our flat at the mo, curtesy of my lovely friend Sophie who introduced me to it at work. It's the most simple thing ever, but the Halloumi really makes it standout. Because who doesn't love Halloumi?? It adds that little bit more to the dish than your standard tofu. You can also chuck in any veggies you've got sitting in the fridge, so it's great at the last meal of the week trying to use stuff up.
Ingredients
2 tbsp olive oil
2 cloves of garlic, chopped
2cm piece of fresh ginger
Pinch of chilli flakes
A good three handfuls of baby spinach
400g tin of chickpeas
Half capsicum, diced
Half an average sized eggplant, diced
Half a cup of vege stock
410g tin of chopped tomatoes
200g halloumi
1 tsp brown sugar
salt and pepper to taste
1 cup of Jasmine rice
Method
Cook rice in a small saucepan with two cups of water.
In a medium pot, heat the oil on a low temp and add the ginger, garlic and chilli stirring for about 30 seconds or until just coloured.
Add the garam masala, chickpeas, diced eggplant, capsicum and halloumi - cook for 2-3 mins to get all the flavoured infused and coat the chickpeas.
Add sugar, tinned tomatoes and vege stock and bring it to the boil. Turn down and simmer gently for 10 mins.
Add the spinach and cover with a lid to allow it to wilt down.
Serve with rice.
Enjoy
Eva x
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