Veggie bowl with crispy chickpeas & halloumi

Now that we have the kids at school and Dots off to day-care 3 days a week Lucy and I are throwing ourselves into health and well being and not shovelling a baguette EACH into our faces for lunch and then wondering why out pants are tight. We are trying to walk, drink our green smoothies, lots of water and not drinking during the week and as we work together most days we are trying to eat something healthy for lunch too.

I made this last week for us both and it was delicious. Sure if you throw enough garlic and oil at something it’s bound to be good – but thought I would share this for those of you looking to get more veggies into your life. I would have NO chance of serving this up to my family they would ALL turn their noses up at it, but we happily scoffed it down (because: starving) and we are now middle aged women and apparently this kind of stuff appeals to me now…I’m not mad about it either.

Add in whatever you have at the bottom of the crisper, throw some sukkah or hummus at it too – the more the merrier when you are being so good I say.

Veggie bowl with crispy fried chickpeas and halloumi

1 tin chickpeas
Spice mix – I found a dried harrissa in Lucy’s cupboard so added that in
Handful mushrooms
Handful kale
Bunch broccolini
2 zucchinis
Half pack halloumi
Olive oil for frying & salt & pepper to season
Lemon cheek & juice

1. Roughly chop all the veggies and set aside

2. Into a frypan add in a decent amount of oil and add in a tin of drained chickpeas, sprinkle with whatever dried spices you like and toss for 15-20 mins until golden brown. Keep them moving over a medium heat, tossing as you go until you get a good colour and they crisp up. Drain on paper towel and set aside

3. Add in a little more olive oil and throw in the mushrooms and zucchini until crispy. Water will come out of both of them but if you leave for long enough you will start to get some good colour on them, keep going until you get that, add in the broccolini and then add in the chopped kale at the end until it all wilts

4. Once cooked transfer into your bowl and dry up the halloumi in the same pan (save extra washing up at all costs is my motto) and then place on top of the veggies with the crispy chickpeas sprinkled over the lot. Garnish with a lemon cheek and lots of salt & pepper. I would have loved some dukkah on top and even some hummus for an extra texture and flavour.

Veggie bowl with crispy fried chickpeas & halloumi

This bowl is pure nourushment with a decent amount ofg flavour thrown in. A perfect lunch!
Prep Time 10 mins
Cook Time 30 mins
Servings 2 people

Equipment

  • Frypan

Ingredients
  

  • 1 tin chickpeas drained
  • 1 tbsp dried spice mix whatever you like!
  • 1 handful mushrooms roughly chopped
  • 1 handful kale roughly chopped
  • 2 zucchinis sliced
  • 1 bunch broccolini roughly chopped
  • 1/2 pack halloumi fried
  • Olive oil for frying
  • Salt & pepper
  • 1 lemon cheek & some juice for serving

Instructions
 

  • Roughly chop all the veggies and set aside
  • Into a frypan add in a decent amount of oil and add in a tin of drained chickpeas, sprinkle with whatever dried spices you like and toss for 15-20 mins until golden brown. Keep them moving over a medium heat, tossing as you go until you get a good colour and they crisp up. Drain on paper towel and set aside
  • Add in a little more olive oil and throw in the mushrooms and zucchini until crispy. Water will come out of both of them but if you leave for long enough you will start to get some good colour on them, keep going until you get that, add in the broccolini and then add in the chopped kale at the end until it all wilts
  • Once cooked transfer into your bowl and dry up the halloumi in the same pan (save extra washing up at all costs is my motto) and then place on top of the veggies with the crispy chickpeas sprinkled over the lot. Garnish with a lemon cheek and lots of salt & pepper. I would have loved some dukkah on top and even some hummus for an extra texture and flavour.

I always think making an effort for lunch is always worth it. It means I can hold off eating anything really until lunch time and I will be happy until dinner time (we eat early though around 5pm so I can manage it easily). This should keep the sugar cravings at bay. Ish.

How’s your diet at the moment?
Getting stuck into more veggies than normal?
Would you like to eat more but get stuck on inspo?

Comments

  1. I used to love oven baked chickpeas & then last year discovered pan fried ones- game changer! So much quicker & easier!
    I’m like you, if I served this up to my family they’d be very mad. But me? I’m also middle aged find this is the kind of meal I bloody live for!

  2. I would gobble this down so happily! Yum!
    Another one for the printer Beth, thank you.

Speak Your Mind

*