Pumpkin & Chickpea Stew with Halloumi

Pumpkin & Chickpea Stew with Halloumi

Full of flavour, full of colour, and filling… this stew has it all. Not your usual veggie stew, this pot of goodness has a distinctly Mediterranean style to it. Filled with delicious spices and a generous serving of pumpkin, it’s already a healthy option. But did you know how good chickpeas are for you?

They’re packed full of nutrients and plant protein, and some research suggests they can help with digestive and brain health too! And when it comes to halloumi, we all know it’s a salty, delicious and sustaining food (often substituting meat), but it also has some surprising health benefits. Who knew what a stew could do for you! And when presented in your Biroix Dutch Oven, it’s the colourful dish in the colourful cookware that will set mealtime alight.

What you need:

  • 2 onions, finely diced
  • 2 cloves of garlic, crushed
  • 2 teaspoon of cumin
  • 1 tablespoon of ground coriander
  • 1 teaspoon of smoked paprika  
  • 800g of pumpkin, peeled and cut into 2cm cubes
  • 200g of halloumi cheese, cut into 2cm cubes
  • 1 x 400g can of chickpeas, rinsed and drained
  • 2 x 400g cans of chopped tomatoes
  • 1 tablespoon of tomato paste 
  • 2 teaspoons of white sugar or honey 
  • Salt and pepper 
  • ½ cup of Greek yoghurt 
  • ½ cup of chopped coriander 
  • 3 wedges of lemon 

To serve:

  • Warmed flat breads or steamed rice

How to make:

  • Place your Biroix Dutch Oven over a medium heat, adding the oil and the onions. Sauté until translucent – around 4 minutes. 
  • Add the garlic and cook for 1 minute, stirring occasionally.
  • Add the cumin, coriander and smoked paprika.
  • Add the pumpkin and chickpeas and cook for 2 minutes while stirring so the spices coat them.
  • Add the canned tomatoes, tomato paste and sugar. Stir and season with salt and pepper.
  • Bring to a boil and then turn down to a simmer.
  • Simmer slowly for around 25 minutes, by now the pumpkin should be nearly cooked through.
  • Add the halloumi.
  • Cook until pumpkin is cooked through, around 5 minutes.
  • When ready to serve, garnish with a dollop of Greek yogurt, plenty of chopped coriander and a squeeze of lemon.
  • Serve with warmed flat breads or on a bed of rice.

*It also goes well with some chilli flakes, chilli oil or chilli sauce if you like spice.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries