Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger
This halloumi and sweet potato stew combines warming ginger, garlic and tomatoes in a hearty vegetarian main. Crispy halloumi adds texture while the sweet potatoes create a rich, comforting base.
Servings
Ingredients
- 500 g sweet potatoes
- 225 g halloumi
- 1 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 20 g fresh ginger
- 400 g chopped tomatoes
- 400 g chickpeas
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200 ml vegetable stock
Instructions
- Cut the sweet potatoes into 2 cm pieces and roast with oil and salt until just tender.500 g sweet potatoes, 1 tbsp olive oil
- Fry the onion, garlic and ginger until softened. Add cumin and paprika and cook for 30 seconds.1 onion, 3 garlic cloves, 20 g fresh ginger, 1 tsp ground cumin, 1 tsp smoked paprika
- Add tomatoes, chickpeas and stock. Simmer until thick and the sweet potato is cooked through.400 g chopped tomatoes, 400 g chickpeas, 200 ml vegetable stock
- Pan-fry the halloumi until golden. Spoon the stew into bowls and finish with the halloumi.225 g halloumi
Chef's notes
- Halloumi browns best in a dry pan without oil.
- Add a splash of water if the stew thickens too much.
- Leftovers keep well for 2 days refrigerated.
- Replace halloumi with feta for a softer texture.
- Add chickpeas for extra protein.
- Serve with crusty bread.
- Pair with steamed rice.
Drink pairing
Choose drinks with enough freshness to cut through the main seasoning and enough body for the protein or sauce. Citrus, gentle bitterness and clean acidity work well.
Alcoholic
- Sauvignon Blanc or Vermentino
- Dry rosé or light Pinot Noir
- Crisp lager or pale ale
Non alcoholic
- Sparkling lemon water with mint
- Iced green tea with lime
- Alcohol-free pale ale
Nutrition per serving
Calories: 521kcal (26%) | Carbohydrates: 62g (21%) | Protein: 25g (50%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Sodium: 1096mg (48%) | Potassium: 991mg (28%) | Fiber: 13g (54%) | Sugar: 14g (16%) | Vitamin A: 18241IU (365%) | Vitamin C: 17mg (21%) | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 200µg (50%)
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