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Hearty Vegetable Stew with Crispy Halloumi

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1h

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4 servings

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Indulge in a comforting bowl of this Hearty Vegetable Stew topped with crispy, golden halloumi cheese. This vibrant, Mediterranean-inspired dish combines a medley of colorful vegetables simmered in a rich tomato-based broth, creating a satisfying and nutritious meal. The addition of pan-fried halloumi adds a delightful salty and chewy contrast to the tender vegetables. Perfect for cooler evenings or when you're craving a wholesome, vegetarian meal that doesn't compromise on flavor.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
10 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare vegetables

Dice onion, mince garlic, and chop carrots, celery, zucchini, bell pepper, and eggplant into bite-sized pieces.

2
Sauté aromatics

Heat 2 tablespoons olive oil in a large pot. Sauté onion and garlic until softened.

3
Add vegetables

Add carrots, celery, zucchini, bell pepper, and eggplant. Cook for 5 minutes, stirring occasionally.

4
Add tomatoes and broth

Stir in diced tomatoes and vegetable broth.

5
Add chickpeas and seasonings

Add chickpeas, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer.

6
Simmer stew

Cover and simmer for 25-30 minutes, until vegetables are tender.

7
Prepare halloumi

Slice halloumi into 1/2-inch thick pieces.

8
Cook halloumi

In a separate pan, heat 1 tablespoon olive oil. Fry halloumi slices until golden brown on both sides.

9
Adjust seasoning

Taste the stew and adjust salt and pepper if needed.

10
Remove bay leaf

Fish out and discard the bay leaf from the stew.

11
Serve

Ladle stew into bowls and top with crispy halloumi slices.

12
Garnish

Sprinkle with chopped fresh parsley before serving.

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