Creamy Mushroom & Chickpeas with Sweet, Smoky Halloumi

 

Ingredients:

200g mushrooms, sliced

1 can chickpeas, drained

150g halloumi, cubed

2 garlic cloves, minced

1 tbsp honey

1 tsp smoked paprika

150ml cream or milk

½ cup vegetable stock

1 tbsp olive oil

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Heat olive oil in a pan and fry halloumi until golden on all

sides.

Drizzle with honey and sprinkle smoked paprika, toss to

glaze, then remove.

In the same pan sauté mushrooms with salt and pepper

until soft.

Add garlic and cook 1 min until fragrant.

Stir in chickpeas, cream or milk, and vegetable stock.

Simmer 5–7 mins until slightly thickened.

Return halloumi to the pan and gently coat.

Finish with fresh parsley before serving.