A protein packed vegetarian alternative to the classic chicken cacciatore, this recipe has lots of little extras that give tonnes of flavour in each mouthful. It is delicious as it is, or if you are a little further along post surgery, try adding a simple side salad for some extra greens. Suitable for those who are 6 weeks or more post surgery.
- Prep: 10 Minutes
- Cook: 30 Minutes
- Portions: 4 Cups
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, finely chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 pinch chilli flakes
- 1 tbsp tomato paste
- 400g tin of tomatoes
- 1 cup good quality vegetable stock
- 1 chargrilled capsicum, sliced into strips
- 1 tbsp capers
- 20 kalamata olives, pitted
- 5 sundried tomatoes, thinly sliced
- 1 tsp white wine vinegar
- 1 tsp olive oil
- 200g haloumi, cut into 1cm cubes
- 400g tin of chickpeas, drained and rinsed
- Ground black pepper to taste
- 1 bunch of Italian parsley, finely chopped to garnish
Method:
- Add the oil to a large frying pain and cook the onion over a medium heat for 3-4 minutes or until softened. Add the garlic and cook for a further minute
- Add the herbs, chilli and tomato paste and cook for a minute or so
- Add the tomatoes and stock and bring to a boil
- Reduce to a simmer, then add the capsicum, capers, olives, sundried tomatoes and vinegar
- Cook for 15-20 minutes until the sauce has reduced
- While the sauce is reducing, cook the halourmi. Heat the second measure of olive oil in a small frying pan and pan fry the haloumi in batches for 30 seconds or so on each side until golden brown
- Transfer the haloumi to a paper towel to drain any excess fat
- Once the sauce has reduced, add the chickpeas, then gently stir through the haloumi
- Season with pepper to taste, then serve with a sprinkle of parsley on top
