Spicy Chickpeas And Spinach With Haloumi

• 2 tbsp vegetable oil
• 1 None onion, thinly sliced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 large tomatoes, chopped
• 4 oz baby spinach
• 12 oz haloumi cheese, thickly sliced
• None None Crusty bread, to serve

1. Heat 1 tbsp of the oil in a medium saucepan on medium heat. Add onion and cook for 3 mins, stirring until soft. Add spices and stir for 2 mins, until aromatic and slightly toasted.
2. Stir in chickpeas, tomato and 1/2 cup water. Cook for 3 mins, until water is absorbed. Stir in spinach and cook for 1 min, just until spinach wilts. Season to taste.
3. Meanwhile, heat remaining 1 tbsp oil in a nonstick skillet on high heat. Cook haloumi for 30 seconds each side, until golden and starting to melt. Top chickpea mixture with sliced haloumi and serve with crusty bread.

vegetable oil, onion, ground turmeric, ground cumin, chickpeas, tomatoes, baby spinach, haloumi cheese, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28431 (may not work)