Bean & halloumi stew

A bowl of food sitting on a table Vegetarian Dinner Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:20 mins
  • Easy
  • Serves 2

Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper

Nutrient Unit
kcal 468
fat 25g
saturates 7g
carbs 36g
sugars 12g
fibre 14g
protein 19g
salt 1.9g
Slow-cooker vegetable lasagne


  • 3 tbsp olive oil
  • 1 onion , thinly sliced
  • 1 red pepper , thinly sliced
  • 2 garlic cloves , crushed
  • 3 tbsp red chilli , sundried tomato pesto or vegan alternative
  • 1 heaped tsp ground coriander
  • 400g can mixed beans , drained and rinsed
  • 400g can chopped tomatoes
  • ½ x 250g block halloumi , sliced
  • ½ small bunch of coriander , finely chopped
  • garlic bread , to serve (optional)
Burnt aubergine veggie chilli


  • STEP 1

Heat 2 tbsp of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.

  • STEP 2
Sweet potato cakes with poached eggs

Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.

  • STEP 3

Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.

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