The Hampstead Kitchen Recipes: Aubergine, Chickpea & Chargrilled Halloumi Stew
by The Hampstead Kitchen in Culture & Lifestyle on 22nd November, 2019
Credit: The Hampstead Kitchen
Welcome to our new series with Saima Khan at The Hampstead Kitchen. Saima has cooked for the likes of Bill Gates, Warren Buffet and The Obamas. Her signature cuisines include Mediterranean (mainly Spanish, Italian & Greek), Scandinavian, Nordic dishes, to plates from the Middle East and Persia. Saima will be joining us on Amaliah over the next few months with recipe ideas for dinner parties, busy weeks and lazy days.
Aubergine, Chickpea & Chargrilled Halloumi Stew
I’ve made this stew twice this week, due to the cold weather. This dish is so simple and nutritious way and can be made in the same time it would order from deliveroo. This is a hug in a bowl, and also easy with the shopping list so simple, its easy to grab these few ingredient on your way home. Put on some soul music and just enjoy the simplicity of this lovely stew.You can make this as a hearty stew for one, or double up the ingredients and make for 4 people. You can also reduce down to make as a side dish to serve with the roast chicken dish too. To make this a vegan dish, just serve without the Halloumi.
Credit: The Hampstead Kitchen
PREP TIME: 10 min
COOK TIME: 20 min
TOTAL TIME: 30 min
THE SHOPPING LIST
-
- 1 large aubergine
- 1 red pepper
- 1 can chick peas
- i bag spinach
- 1 pack halloumi
- 1 small can of passata – served tomatoes
- fresh parsley
- garlic – add 3 to 4 cloves and slice as thinly as possibly
- a pinch of sea salt
- 1 pinch of baking soda
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- good glug of olive olive
HOW TO COOK IT
- Dice the aubergine into 1cm chunks add to olive oil, fry on a shallow heat.
- Once this begins to soften , add the sliced garlic & stir
- Dice the red pepper and add to the aubergines. We add this later as this much softer and take no time to cook.
- Add all the spices except the baking soda
- Once softened add the can of chick pea including the water – never drained that water its magic for soup and stews.
- Add the passata & reduce the heat and cook on a low heat and simmer
- Meanwhile slice the halloumi lengthways into about 3 to 4 and chargrill both sides and leave to one side chunky strip
- Add the baking soda you should it explode into white clouds of foam. This helps to soften the chick peas & gives the illusion overnight slow cooking.
- Add the spinach and chopped parsley and stir in well
- Get a lovely bowl, spoon the chicken and vegetables then add the soup on top. Lay the halloumi on the top, sprinkle more parsley a glug of good olive oil. I sometimes add some crushed red chilli to this too
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SERVE WITH
Enjoy alone or with a swivel of greek yogurt, labneh, toasted mini pita or even spooned over simple boiled rice. Enjoy!
The Hampstead Kitchen
Saima Khan is the founder of The Hampstead Kitchen, an experiential private dining concept in which she assumes the role of Executive Chef, curating unforgettable events serving delicious food to bring people together. Having travelled extensively around the world, Saima shares different tastes, textures, and colours at her events, which are all cascaded in the middle of a huge dining table upon big and small plates. It is her way of re-creating some of her fondest memories of people sitting around, eating and socialising. The Hampstead Kitchen has now evolved into a strong philanthropic entity that reflects Saima’s core beliefs of interfaith connectivity and global cultural outlook.
