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Braised Chickpeas w/ Haloumi & Mojo Verde

February 11, 2010

Braised Chickpeas w/ Haloumi & Mojo Verde

This is a recipe by Ginny Grant found in the September 09 issue of Cuisine Magazine. When looking for something elegant yet informal to make for friends recently I couldn’t go past the enticing ingredients for this dish. I have made it almost to the recipe a part from a few alterations including adding the lemon zest and I used a red wine vinegar because I did not have sherry or white vinegar. Although there is essentially four parts, it is quite simple to make and the combination of flavours and texture is delicious. I was lucky enough to use baby home-grown onions that made perfect little crispy onions to go on top. This is a great meal for an appetizer or ‘fork supper’ but also filling enough to have as a main served with crusty bread.

Braised Chickpeas w/ Haloumi & Mojo Verde

Preparation time: 25mins // Serve 4

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Mojo Verde

  • 3 garlic cloves
  • 1 tsp cumin seeds, toasted & ground
  • 1 tsp salt
  • ¼ cup fresh coriander (cilantro)
  • 2 tbs red wine vinegar
  • 4 tbs olive oil

Crispy Onion Rings

  • 1½- 2 cups vegetable oil
  • 2 onions, sliced into thin rounds

Braised Chickpeas

  • 2 x 400g (14 oz) cans chickpeas, rinsed
  • 2 tbs olive oil
  • 1 onion, diced
  • 4 garlic cloves, diced
  • 1 red chilli, diced
  • 2 tsp ground cumin
  • 2 tbs tomato paste
  • 500g (18 oz) baby spinach, washed
  • 300g vegetarian haloumi
  • 1 lemon, zest only

To make the Mojo Verde process the garlic, coriander and cumin in a food processor add the vinegar and oil and continue to process until emulsified. Set aside.

Heat the vegetable oil and onions in a small saucepan, slowly bringing to the boil. Deep fry for around 10 minutes until the onion rings are golden. Remove and drain well on absorbent paper. Set aside.

In a large saucepan heat the oil and fry the onion until soft; add the garlic and chilli and ground cumin, fry for 1-2 minutes until fragrant.

Add the tomato paste and chickpeas, toss until chickpeas are well coated; add a little water (¼ cup) and cook for 3-4 minutes.

Meanwhile panfry the haloumi in batches over a medium heat in a little olive oil until golden; a minute or so each side. Drain well on absorbent paper and keep warm.

Add the spinach to the chickpeas and toss until just wilted.

Serve the chickpeas in individual bowls topped with strips of warm haloumi drizzled with Mojo Verde and lemon zest and finished with crispy onions.

Great as an appetizer or tapas!! And wonderful as a main with warm crusty bread!!

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  • Draco February 12, 2010 at 2:37 pm

    That looks so delicious! I’m definitely going to have to make that.

  • Claire February 13, 2010 at 6:13 am

    Halloumi is my all time favourite cheese- this looks delicious!!!

  • Kevin February 14, 2010 at 6:06 am

    This sounds really good! Nice way to enjoy some fried cheese!

  • Nate @ House of Annie February 22, 2010 at 10:14 pm

    That’s a great dish! I like the flavors you’ve included with the chickpeas.

    Since you are using homegrown onions, would you like to enter this post in our Grow Your Own roundup this month? Full Details at

  • toria May 20, 2010 at 12:26 pm

    I made this last night it was so good. Chickpeas and haloumi are my fav foods. This great for a meal in with friends cheap to make ande really tasty and very healthy. So you can get naughty with the puds.

  • James June 18, 2010 at 2:47 pm

    Very delicious Trudy! Thanks again!

  • Trudy (veggie num num) June 18, 2010 at 3:36 pm

    Absolute pleasure James! all the ingredients really add up to a super special yummy dish… perfect to share with super special awesome friends :)

  • Veggie num num : World Vegetarian Day October 1, 2010 at 10:01 am

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