“I’ve cut my hand Corrie!!!” Jamie screamed down the phone.
“Oh no! On what?”
“I slipped and fell on some glass”
“Oh my god! Are you okay?”
“Yeah… But I don’t think I’ll be able to do any washing up for a while…”
“Well it better be a bloody big cut!”
It was. In fact it was super gross, poor Jamie. I actually didn’t mind doing the washing up for a while but I did miss his cooking, so I thought it’d be nice to make one of his recipes, boy was I wrong! Not because his recipes aren’t delicious, they are, but my mad boyfriend is the WORST backseat driver ever, and I mean EVER!
“Oh, you’ve chopped the onions like that? Interesting”… “Don’t crush the garlic Corrie, just chop it, you know like this”… “Why are you using the big ring on the cooker, use that one”… “Oh just let me stir it, you’re doing it wrong”… “How many tablespoons of yogurt did you put in?… Corrie?… Corrie?… Corrie!”
“I PUT TWO FUCKING TABLESPOONS OF YOGURT IN JAMIE! TWO! NOT ONE, TWO! ALRIGHT???!!!”
… “You were only supposed to put in one… I’ll leave you to it.”
Halloumi & Chickpea Stew
Serves 2 / Takes 40 minutes
1 tsp olive oil
Block of halloumi cut into chunks
Small red onion finely chopped
20 cherry tomatoes (halved)
3 garlic cloves finely chopped
1-2 tbs of water
1 red pepper sliced
Knob of grated ginger
2 tsp ground cumin
1 tsp smoked paprika
half tsp of chilli flakes
1 tbs tomato puree
1 tsp brown sugar
1 can of chickpeas
4 handfuls of spinach
2 tbs of greek yogurt (extra for garnish)
Large handful of chopped parsley
Chunky fresh bread to serve
1. In a large pot, on a medium heat, cook the red onion, tomato halves and a quarter of the halloumi chunks in oil, stirring continuously. If the mix starts to get too hot, add a couple of tablespoons of water to prevent it burning. This should take around 15 minutes. (Frying a quarter of the cheese makes absolutely no sense to me but it’s Jamie’s recipe so just do it yeah? 😀 haha).
2. Mix in the chopped garlic, sliced red pepper, fresh ginger, cumin, smoked paprika, chilli flakes and cook for a further 5 minutes.
3. Add the tomato puree, passata, sugar, chickpeas and the rest of the halloumi chunks and simmer for 10 minutes stirring occasionally.
4. Mix in 2 handfuls of spinach, once wilted add the other 2 handfuls and combine well along with the yogurt. Finely stir in the chopped parsley and season with black pepper (the halloumi is very salty so I wouldn’t add any extra salt). Serve with a dollop of yogurt and sliced fresh bread for dipping. Boom!
If you’ve had a go at making Jamie’s Halloumi & Chickpea Stew or any of my recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org