Spiced chickpeas and haloumi from Free Range in the City by Annabel Langbein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on March 02, 2025

    Delicious, easy, fast and all-in-one pan. This recipe has some Indian influences and the recipe caters for both haloumi and paneer. It took me only 30 minutes to make. I followed the recipe but at the end I added 2 Tbsp of homemade Tomato Kasundi, and it really helped to enhance the flavours. Cooked some papadams to go with it and it was perfect!

  • Jane on November 04, 2024

    I loved this. So quick and easy to make but delicious. I got 3 servings from it and it was just as good on the third day for lunch as the first night for dinner. This is going to be a great store-cupboard standby dinner for me.

  • KaylaMarie on October 08, 2018

    Very good recipe to make as a quick and delicious meal. I didn't have spinach, so I used beetroot leaves.

  • Lizzzzy on December 12, 2016

    Delicious and simple vegetarian one pot meal

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