Bean and Halloumi Stew

Savor the rich and hearty flavors of this Bean and Halloumi Stew, a comforting dish that perfectly balances creamy beans, vibrant vegetables, and golden, crispy halloumi. Bursting with protein-packed chickpeas and cannellini beans, this one-pot recipe is brought to life with aromatic spices like cumin, coriander, and paprika, creating a deeply warming base. The addition of fresh spinach, zesty lemon juice, and a sprinkle of parsley adds a bright, fresh twist to its robust flavor profile. Quick to prepare and easy to make in just 45 minutes, this vegetarian stew is perfect for weeknight dinners or cozy gatherings. Serve it with crusty bread for a meal that’s deeply satisfying and utterly delicious. Keywords: bean and halloumi stew, vegetarian stew recipe, easy one-pot meals, comforting dinner ideas, protein-packed recipes.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 250 grams halloumi cheese
• 1 large onion
• 3 garlic cloves
• 1 medium red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 400 grams canned chopped tomatoes
• 400 grams canned chickpeas
• 400 grams canned cannellini beans
• 250 milliliters vegetable stock
• 100 grams spinach leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the halloumi cheese into 1 cm cubes and set aside.

Step 2

Finely chop the onion and garlic. Dice the red bell pepper.

Step 3

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the halloumi cubes and fry until they are golden brown on all sides, about 5 minutes. Remove the cubes and set aside.

Step 5

In the same pot, add the remaining tablespoon of olive oil.

Step 6

Add the chopped onion and garlic and sauté until the onion is translucent, approximately 3 minutes.

Step 7

Stir in the diced red bell pepper and cook for another 2 minutes.

Step 8

Add ground cumin, ground coriander, and paprika. Stir well to coat the vegetables with the spices.

Step 9

Pour in the canned chopped tomatoes and the vegetable stock. Stir thoroughly.

Step 10

Drain and rinse the chickpeas and cannellini beans, then add them to the pot.

Step 11

Bring the stew to a simmer, cover, and let it cook for 15 minutes.

Step 12

Uncover the pot and stir in the spinach leaves. Cook until the spinach wilts, about 2 minutes.

Step 13

Season the stew with salt and black pepper.

Step 14

Add the browned halloumi cubes back into the stew along with the lemon juice.

Step 15

Simmer for another 5 minutes, allowing the flavors to meld together.

Step 16

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	2184.9 grams (2184.9g)

Amount per serving	% Daily Value*
Calories	2296

Total Fat 124.30g	159%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 5648mg	246%
Total Carbohydrate 196.90g	72%
Dietary Fiber 50.60g	181%
Total Sugars 45.70g
Protein 121.00g	242%

Vitamin D 0IU	0%
Calcium 2922mg	225%
Iron 22mg	124%
Potassium 4363mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 20.2%

Carbs: 32.9%