Been and Halloumi Stew Recipe

08/31/2023

5 Minutes + 40 minutes cooking

super easy

4 servings

This Been and Halloumi Stew recipe is one of my favourite vegetarian recipe I make at home. It is just so simple to make and so delicious. This Hearty bean and halloumi stew is made from canned beans, fresh bell peppers, tomatoes and onions. A little smoky and slightly spicy, a perfect combination and a great recipe to enjoy both at the end of summer and during cold winter days.

And as my die-hard fans know, my husband just loves meat too much. So, when I do decide to make something vegetarian, it better taste darn amazing. And that’s exactly what this Been and halloumi stew is. Packed with flavor and so delicious that even the biggest meat lovers will want it on repeat. And if not, swap the halloumi for chorizo – this recipe works wonders with that too.

You may also like my Black Bean Tacos Recipe or One Pot Chana Masala Recipe.

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Ingredients:

Adjust Servings

	3 tablespoons olive oil
	1 white onion
	1 teaspoon chilli flakes
	1 teaspoon smoked paprika
	1 teaspoon fennel seeds
	1 red bell pepper
	1 can of chopped tomatoes
	100 grams cherry tomatoes
	400 grams can white beans *drained and rinsed
	1 1/2 teaspoon maple syrup
	juice of 1/2 lemon
	200 grams halloumi
	salt and pepper to taste
	chopped fresh parsley to serve *or fresh cilantro
	fresh sourdough bread to serve

Nutritional Information

420 Calories

26 g Fat

19 g Protein

33 g Carbs

6 g Sugars

Directions

1.

Onion Infusion

In a large pot, heat 3 tablespoons of olive oil over medium heat. Add finely chopped white onion and sauté until translucent. Sprinkle in chili flakes, smoked paprika, and fennel seeds, allowing them to bloom into a fragrant melody.

Stir in thinly sliced red bell pepper and let it gently cook for 15-20 minutes. If needed, add a touch of water to maintain a succulent texture.

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2.

Flavor Finale

Add the white beans, cherry tomatoes and the can of chopped tomatoes. Allow the stew to gracefully simmer for an additional 15-20 minutes. Drizzle in maple syrup and squeeze the juice of half a lemon, bestowing a delightful balance to the stew. Let it gently simmer for 2-3 minutes, allowing the flavors to infuse. While the stew simmers, pan fry the halloumi slices.

To conclude, add salt and pepper according to your preference and gently add in the pan-fried halloumi, letting it absorb the flavors for a few minutes. Serve with a sprinkle of fresh chopped parsley and the freshly baked sourdough bread.

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Notes

Adjust the amount of chili flakes according to your spice tolerance. Feel free to omit or reduce for a milder flavor.

If fresh cherry tomatoes aren't available, you can use more canned chopped tomatoes or vice versa.

If you prefer a different sweetener, such as honey or agave, feel free to substitute it for maple syrup.

Swap halloumi for feta or paneer if desired. Each will bring its unique texture and flavor to the stew.

For a heartier stew, consider adding cooked chicken, sausage, or even tofu to elevate the protein content.

Refrigerate any leftover White Bean and Halloumi Stew in an airtight container for up to 3 days. Gently reheat in a pot over low heat, adding a splash of water or broth if needed to maintain moisture.

Been and Halloumi Stew Recipe

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