Chickpea & Haloumi curry

Chickpea and Haloumi Curry



1 can Chickpeas

400g Tomato passata or crushed tomatos in can

100g Haloumi

1 Onion

1 Garlic

1 tbs olive oil

½ tsp Cumin

¼ tsp Cayenne powder

½ tsp Coriander powder

Salt to taste

Yoghurt Sauce:

Fresh Coriander to garnish

½ cup Greek Yoghurt

Salt to taste

Cumin powder to taste


Chop the onion, haloumi and garlic.

Heat a saucepan with some olive oil.

Add the onion and sauté until soft.

Add the garlic for a minute and then the spices cumin, coriander, cayenne and salt and cook for 1 minute.

Add the Passata sauce and chickpeas and simmer for 10 minutes.

Add the haloumi and simmer for a further 5 minutes.

Whilst curry is cooking, add the cumin and salt to the yoghurt and stir through.

Wash the coriander and remove the stems, keeping the leaves for garnish.

Serve your curry into individual bowls and top with yoghurt and coriander.