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🍽️ Herb Kichererbsen Pan with Halloumi

638 kcal · 30 min · 4 servings

Ingredients

• 150 g Halloumi
• 200 g chickpeas (can; drained weight)
• 1 bunch herbs (each 20 g; e. g. parsley, coriander, thyme, chives)
• 200 g potatoes
• 100 g cherry tomatoes
• 2 tbsp olive oil
• salt
• pepper
• garlic powder
• ground cumin
• 1 clove of garlic
• 150 g yogurt (3.5 % fat)

Instructions

1. 1. Cut the halloumi into small cubes.
2. 2. Drain the chickpeas into a sieve.
3. 3. Rinse the chickpeas with cold water.
4. 4. Let the chickpeas drain well.
5. 5. Wash the herbs.
6. 6. Shake the herbs dry.
7. 7. Chop the herbs coarsely.
8. 8. Peel the potato.
9. 9. Cut the potato into fine cubes.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Heat the oil in a pan.
13. 13. Add the potatoes to the pan.
14. 14. Sweat the potatoes over medium heat for 5 to 7 minutes.
15. 15. Add the halloumi and chickpeas.
16. 16. Fry the mixture for another 5 minutes.
17. 17. Add the spices.
18. 18. Add half of the herbs.
19. 19. Mix everything well.
20. 20. Add the tomatoes.
21. 21. Warm the tomatoes briefly.
22. 22. Peel the garlic for the dip.
23. 23. Chop the garlic finely.
24. 24. Mix the yogurt with the garlic.
25. 25. Mix the mixture with the remaining herbs.
26. 26. Serve the dip together with the herb chickpea pan.

Nutrition per serving

• kcal: 638
• Protein: 34 g · Fett/Fat: 38 g · Carbs: 39 g