Braised Chickpeas with Halloumi and Spinach

This vegetarian one pan meal is a delightfully balanced blend of bold flavors – the curry paste gives the dish depth, coconut milk adds a touch of rich sweetness, red pepper contributes a touch of heat and fresh lime juice and herbs add brightness. A briny goat and sheep’s milk cheese, halloumi makes this dish hearty enough to serve as a main course. But you can substitute firm mozzarella, paneer or even firm tofu for the halloumi if desired.

2 tablespoons olive oil

1 onion, diced

1 teaspoon salt

3 garlic cloves, chopped

1/2 teaspoon red pepper flakes

1 tablespoon tomato paste

1 tablespoon red curry paste

1 (14-ounce) can light coconut milk

3 (14-ounce) cans chickpeas, drained and rinsed

1 quart cherry tomatoes

3 cups baby spinach

1 (9-ounce) package halloumi cheese, cubed

Juice of 1 lime

Salt

Freshly ground black pepper

Fresh parsley, chopped

Fresh dill, chopped

Tzatziki sauce

Naan or pita bread

Heat olive oil over medium heat in a braiser. Add onion and salt, and sauté stirring occasionally until onion begins to soften, about 4-6 minutes. Add garlic and red pepper flakes and cook for 1-2 minutes more. Add tomato paste and curry paste, and cook until fragrant, about 1 minute longer. Add coconut milk, stirring to scrape up the browned bits on the bottom of the pan. Add the chickpeas and tomatoes and stir to combine.

Cover with lid and braise for 15-20 minutes, stirring occasionally, until tomatoes begin to break down. Uncover, and add spinach and halloumi, cooking until spinach is wilted but still bright green, about 4-5 minutes. Turn off heat and stir in lime juice. Season to taste with salt and pepper.

Serve garnished with parsley, dill and tzatziki, alongside warm naan or pita.