Tikka Halloumi with Creamy Coconut Chickpeas

Welcome to a bowl of pure comfort that’s as vibrant in flavor as it is in color. This recipe brings together the creamy, gentle warmth of coconut-stewed chickpeas with the irresistible, savory bite of golden halloumi, pan-fried with a fragrant tikka spice crust. To cut through the richness, we add a tangle of quick lime-pickled red onions for a bright, zesty finish. It’s a beautifully balanced meal that feels both indulgent and wholesome, perfect for a cozy weeknight dinner. For a wonderful plant-based alternative, crispy tofu works exceptionally well in place of the halloumi.

Ingredients

• For the Quick Pickled Onions:
  • 1/2 small red onion, very thinly sliced
  • Juice of 1 lime
  • Pinch of sugar
  • Pinch of salt
• For the Tikka Halloumi:
  • 8 oz (225g) block of halloumi, patted dry and cubed
  • 1 tbsp tikka masala paste or powder
  • 1 tbsp olive oil
• For the Coconut Chickpeas:
  • 1 tbsp coconut oil or olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 2 cups fresh spinach
  • 1 tsp turmeric powder
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish

Instructions

1. Make the Pickled Onions: In a small, non-reactive bowl, combine the thinly sliced red onion, lime juice, sugar, and salt. Mix well and set aside to pickle while you prepare the rest of the meal, stirring occasionally.
2. Prepare the Halloumi: In a medium bowl, toss the halloumi cubes with the tikka masala paste until they are evenly coated.
3. Fry the Halloumi: Heat 1 tbsp of olive oil in a large skillet or pan over medium-high heat. Add the coated halloumi and cook for 2-3 minutes per side, until golden brown and crisp. Remove the halloumi from the pan and set aside on a plate.
4. Sauté the Aromatics: In the same skillet, reduce the heat to medium and add the coconut oil. Sauté the chopped yellow onion until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Build the Sauce: Stir in the turmeric and cumin, and cook for 30 seconds. Add the rinsed chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer, then reduce the heat and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Wilt the Spinach: Add the fresh spinach to the skillet, stirring until it has completely wilted into the sauce. Season with salt and freshly ground black pepper to your taste.
7. Serve: Ladle the creamy coconut chickpeas into bowls. Top with the crispy tikka halloumi, a generous spoonful of the lime-pickled onions, and a sprinkle of fresh cilantro. This dish is wonderful on its own or served with steamed basmati rice or warm naan bread.

Nutrition Information

Estimates are per serving, without rice or naan.