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–+ servings
Bean & Halloumi Stew

Comforting Bean & Halloumi Stew for Quick, Flavorful Meals

A quick and hearty Bean & Halloumi Stew, protein-packed and satisfying for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 can Chickpeas rinsed to remove excess sodium
  • 1 can Kidney Beans can substitute with black beans if desired
  • 14 ounces Diced Tomatoes use fire-roasted for added smokiness
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 medium Onion chopped; yellow or red works best
  • 3 cloves Garlic minced; use fresh for best results
  • 1 whole Bell Pepper diced; any variety works, red or yellow are sweeter
  • 2 whole Carrots sliced; can use frozen if in a pinch
  • 1 whole Zucchini diced; can substitute with yellow squash
  • 1 teaspoon Smoked Paprika imparts a deep, smoky flavor
  • 1 teaspoon Cumin omit if sensitive
  • 1 teaspoon Dried Oregano fresh can substitute, but adjust quantity
  • to taste Salt
  • to taste Pepper
For the Halloumi
  • 1 block Halloumi Cheese fry until golden for the best texture; feta can be a lighter alternative
For Garnish
  • 1 bunch Fresh Parsley can use cilantro for a different flavor profile
  • Optional Red Chili Flakes for heat; optional based on spice preference

Equipment

  • large pot
  • Separate pan

Method
 

Step-By-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers slightly.
  2. Add one medium, chopped onion and sauté for about 5 minutes until translucent.
  3. Add 3 minced garlic cloves and cook for another minute, stirring until fragrant.
  4. Mix in 1 diced bell pepper, 2 sliced carrots, and 1 diced zucchini. Cook for 5-7 minutes until softened.
  5. Sprinkle in 1 teaspoon each of smoked paprika, cumin, and dried oregano, along with salt and pepper to taste, stirring for 30 seconds.
  6. Pour in a 14-ounce can of diced tomatoes, bringing to a gentle simmer while stirring occasionally.
  7. Fold in 1 can each of rinsed chickpeas and kidney beans, reduce heat to low, and simmer for 15-20 minutes.
  8. In a separate pan, heat 2 tablespoons of olive oil, add cubed halloumi, and fry for about 5 minutes until golden brown.
  9. Combine the crispy halloumi with the simmering stew, letting it mingle for a minute before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 6gVitamin A: 50IUVitamin C: 60mgCalcium: 25mgIron: 15mg

Notes

For a heartier meal, serve the stew with crusty bread or over a bed of fluffy rice.

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