This is a great “base” recipe, and you can play with the flavours, quantities and accompaniments as much as you want. This is my basic staple though…
1 x onion, finely diced
2 x garlic cloves, finely diced
6 x chopped organic plum tomatoes (tinned if you are really short of time)
½ cup organic passata or organic tomato puree (one with as few additives as possible, Biona is great as it is pure tomatoes only)
1 x tin pre-soaked chickpeas
Pinch chilli flakes
Other seasoning to taste (you can add sea salt, pepper, bay leaves, basil…. Whatever takes your fancy)
1 x block halloumi cheese
1 x cup cooked quinoa per person
Sautee the onion and garlic over a medium heat in either raw butter or coconut oil until soft and translucent. Add the chopped tomatoes and passata continue to cook for 5 minutes until sauce starts to thicken. Once the sauce has a thicker consistency, add the chickpeas and stir well, then add the chilli and paprika and whatever seasoning you would like. Bring to the boil, then reduce the heat to a gentle simmer, stirring occasionally.
In the meantime prepare the quinoa according to the packet instructions, which will be along the line of one cup quinoa to two cups of water, bring to the boil then simmer for approximately 15 minutes until the grains start to separate. Once cooked set to one side – the chickpeas should be almost ready.
Slice the halloumi and press with kitchen paper to remove any excess moisture, then add to a hot griddle pan and pan fry each side for 2-3 minutes until they start to brown. Remove from the heat, reheat the quinoa if necessary for 2-3 minutes, and then serve – quinoa, spicy chickpeas and grilled halloumi.
The chickpea sauce will keep in the fridge for 2-3 days and also makes a great accompaniment to brown rice, tuna steaks or baked sweet potatoes.
This recipe can also be made with salmon or chicken instead of halloumi for a leaner protein source.
Once you realise how quick, easy and tasty this is I’m sure it will become a dinner time staple for you too!