Egyptian-Style Haloumi Rice

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs capsicum
• 1clove garlic
• 380g chickpeas
• 1pcs vegetable stock cubes
• 150g basmati rice
• 50g baby spinach leaves
• 5g kofta seasoning
• 400g diced tomatoes
• 180g haloumi
• 250ml (1 cup) boiling water
• 15ml olive oil
• 20g butter
• 5ml red wine vinegar
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Fill a medium saucepan three-quarters full with water and bring to the boil for the rice. Finely chop the onion and capsicum. Crush or finely chop the garlic. Drain and rinse the chickpeas. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook vegetables
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion, capsicum and garlic, stirring occasionally, for 4-5 mins until golden.
3. Step 3 — Cook rice
   While the vegetables are cooking, cook the rice in the pan of boiling water for 12 mins or until tender. Drain. Return the rice to the pan, add the spinach and 20g butter, then cover with a lid to wilt the spinach and keep warm.
4. Step 4 — Simmer tomato sauce
   Add the kofta seasoning to the vegetables and cook, stirring, for 1 min or until fragrant. Stir in the stock, half the chickpeas* and half the tomatoes* and bring to a simmer. Cook, stirring occasionally, for 8-10 mins until reduced to a thick sauce.
5. Step 5 — Cook haloumi
   HALOUMI OPTION Meanwhile, slice the haloumi. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
6. Step 6 — Get ready to serve
   Stir 1 tsp red wine vinegar and ½ tsp sugar into the tomato sauce. Taste, then season with salt and pepper. Stir the rice mixture to combine. Taste, then season with salt and pepper. Divide the rice mixture, tomato sauce and haloumi among plates to serve.

Allergens

Milk, Sulphites