Happy Monday! Except it’s not really a happy Monday as I sit here in pain. The kind of pain you can’t escape: evil menstrual cramps. You know what I wish I could have on days like these? A hot bowl of yummy stew served to me in bed. I wouldn’t have to move a finger in order to see it materialize in front of me. It would just happen out of nowhere and then it would also take the pain away because it would be a miraculous soup on top of being a yummy soup. Have I taken too many painkillers? Am I hallucinating? Where am I going with this silly tangent?
Anyway, I digress. Please forgive, I am, after all, in pain. I’m also busy reading this book that I simply cannot put down: Luckiest Girl Alive. Everyone’s already read it and I’m so late to the party, but I’m so hooked!! It’s not often you get to read a book about a complex, not always likeable female protagonist who is so flawed but also so enigmatic. I had no idea what to expect when I picked it up, but there are so many twists and it’s definitely a page turner.
Okay enough small talk, lets talk about the dish: Harissa Halloumi Stew. I don’t know about you, but I love halloumi. It goes great on salads (exhibit A), on bowls (exhibit B), but it’s also a great addition to stews. It’s a cheese that can be grilled, pan-fried, or slow cooked because it will hold its shape. I made this exact recipe using chicken, but this time I decided to make a vegetarian option and it’s just as good. And even easier!
Harissa Halloumi Stew
- 8 oz halloumi cheese, cut into cubes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 small Japanese squash, cut into chunks
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 3 cloves garlic, minced
- 1 tsp coriander
- 1/2 tsp cinnamon
- 2 tbsp harissa paste
- 1 can diced tomatoes
- 2 cups vegetable stock or water
- salt and black pepper
- fresh cilantro, to serve
- creme fraiche or Greek yogurt, to serve
- Heat the olive oil in a pan over medium. Add the onion and garlic to the pan and cook for about 2 minutes, until soft and fragrant. Add the squash and spices and cook for a minute more. Stir in the harissa paste, then pour over the canned tomatoes and stock. Season well.
- Simmer gently, covered, for about 30 minutes. Add the chickpeas and halloumi after 15 minutes.
- Uncover and cook for a further 5 minutes, or until the pumpkin is cooked through.
- Garnish with cilantro and serve with dollops of creme fraiche.
Tips & Tricks: You can replace the Japanese pumpkin with butternut squash or sweet potato.
If you make this Harissa Halloumi Stew please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.