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Recipes | 28 by Sam Wood
founder, IQS
 

Chickpea Pilaf with Halloumi

Chickpea Pilaf with Haloumi
Photo by: Ella Brodie-Reed
  • 2 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
Chickpea Pilaf with Haloumi
Photo by: Ella Brodie-Reed

This Chickpea Pilaf with Halloumi is sugar free, vegetarian and best of all it is a one-pan meal!  

Servings: 2
Preparation: 15 mins
Cooking: 30 mins

Ingredients

  • 1 tablespoon olive oil.
  • 1 teaspoon butter.
  • 1 medium (150g) brown onion, halved, thinly sliced.
  • 2 tablespoons coriander stems, finely chopped.
  • 1 teaspoon ground cumin.
  • 1/2 teaspoon ground cinnamon.
  • 1/2 teaspoon ground coriander.
  • 3/4 cups uncooked Basmati rice, white or brown.
  • 1 cup Cooked Chickpeas.
  • 1 1/4 cup water.
  • 1 cup coriander leaves, roughly chopped.
  • 100 g halloumi, cut into 1cm-thick slices.
  • 1/4 cup pistachio kernels, coarsely chopped (you can use almonds if you prefer).

Salad

  • 2 cups rocket leaves.
  • 1/2 cup Kalamata olives.
  • 1 small (100g) Lebanese cucumber, halved, thickly sliced.
  • Dressing of your choice (see note below).

Directions

1. Heat half the oil and half the butter in a medium saucepan over medium-high heat. Cook the onion and coriander stems stirring often, for 7 minutes or until light golden. Stir in the ground cumin, ground cinnamon and ground coriander and cook for 1 minute or until aromatic.

2. Add the rice and the chickpeas. Add water and bring to the boil. Cover and simmer over medium-low heat for 15 minutes or until water is absorbed and rice is cooked. Stir through fresh coriander.

3. Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Cook halloumi for 2 minutes each side or until golden.

4. To make salad, combine all ingredients.

5. Divide the Chickpea Pilaf among a plate and a lunchbox. Sprinkle with extra fresh coriander and pistachios. Top with halloumi. Serve with half the salad. Add remaining salad to tomorrow’s lunchbox.


Note

Paleo Option: Replace rice with Cooked Quinoa.

Dairy-Free Option: Replace halloumi with 100g fried tempeh.

Find the recipe for the Cooked Chickpeas here.

This Chickpea Pilaf with Halloumi is sugar free, vegetarian and best of all it is a one-pan meal!

Ingredients

  • 1 tablespoon olive oil.
  • 1 teaspoon butter.
  • 1 medium (150g) brown onion, halved, thinly sliced.
  • 2 tablespoons coriander stems, finely chopped.
  • 1 teaspoon ground cumin.
  • 1/2 teaspoon ground cinnamon.
  • 1/2 teaspoon ground coriander.
  • 3/4 cups uncooked Basmati rice, white or brown.
  • 1 cup Cooked Chickpeas.
  • 1 1/4 cup water.
  • 1 cup coriander leaves, roughly chopped.
  • 100 g halloumi, cut into 1cm-thick slices.
  • 1/4 cup pistachio kernels, coarsely chopped (you can use almonds if you prefer).

Salad

  • 2 cups rocket leaves.
  • 1/2 cup Kalamata olives.
  • 1 small (100g) Lebanese cucumber, halved, thickly sliced.
  • Dressing of your choice (see note below).

Directions

1. Heat half the oil and half the butter in a medium saucepan over medium-high heat. Cook the onion and coriander stems stirring often, for 7 minutes or until light golden. Stir in the ground cumin, ground cinnamon and ground coriander and cook for 1 minute or until aromatic.

2. Add the rice and the chickpeas. Add water and bring to the boil. Cover and simmer over medium-low heat for 15 minutes or until water is absorbed and rice is cooked. Stir through fresh coriander.

3. Meanwhile, heat the remaining oil and butter in a large frying pan over medium heat. Cook halloumi for 2 minutes each side or until golden.

4. To make salad, combine all ingredients.

5. Divide the Chickpea Pilaf among a plate and a lunchbox. Sprinkle with extra fresh coriander and pistachios. Top with halloumi. Serve with half the salad. Add remaining salad to tomorrow’s lunchbox.

Note

Paleo Option: Replace rice with Cooked Quinoa.

Dairy-Free Option: Replace halloumi with 100g fried tempeh.

Find the recipe for the Cooked Chickpeas here.