Dairy-Free Bean and Halloumi Stew

Hearty, flavorful, and entirely dairy-free, this Bean and Halloumi Stew is a plant-based twist on a comfort-food classic. Packed with protein-rich chickpeas and black beans, tender vegetables, and perfectly crispy slices of dairy-free halloumi, this one-pot wonder strikes the ideal balance between nutritious and indulgent. A medley of warming spices like cumin and paprika infuses the broth with rich, aromatic depth, while fresh cilantro adds a vibrant finishing touch. Quick to prepare and brimming with satisfying textures, it’s the perfect weeknight meal for anyone craving a wholesome yet elevated dish. Serve this gluten-free stew with crusty bread or over rice for a crowd-pleasing vegan delight that’s ready in under an hour!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 g Extra-firm halloumi cheese (dairy-free)
• 3 tbsp Olive oil
• 1 large Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 1 large Carrot, diced
• 1 medium Zucchini, diced
• 400 g Canned diced tomatoes
• 400 g Canned chickpeas
• 400 g Canned black beans
• 500 ml Vegetable broth
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped

Directions

Step 1

Begin by preparing the dairy-free halloumi. Pat dry with a paper towel and cut into 1cm thick slices.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the halloumi slices and fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.

Step 3

In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 4

Add the diced onion to the pot and sauté for about 5 minutes until soft and translucent.

Step 5

Stir in the minced garlic, red bell pepper, and carrot. Cook for an additional 3 minutes until the vegetables begin to soften.

Step 6

Add the diced zucchini and cook for another 2 minutes.

Step 7

Stir in the canned diced tomatoes, chickpeas, and black beans. Mix well to combine.

Step 8

Pour in the vegetable broth, and bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low and add the ground cumin, paprika, salt, and black pepper. Stir well.

Step 10

Cover the pot and let it simmer gently for 20 minutes, allowing the flavors to meld together.

Step 11

Uncover the pot, add the crispy halloumi, and stir carefully to incorporate.

Step 12

Cook for an additional 5 minutes to allow the halloumi to absorb some of the stew's flavors.

Step 13

Remove from heat and let the stew sit for a few minutes before serving.

Step 14

Garnish with freshly chopped cilantro and serve hot.

Nutrition Facts

Serving size	(2725.5g)

Amount per serving	% Daily Value*
Calories	3024.4

Total Fat 161.6g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 9.7g
Cholesterol 8mg	0%
Sodium 11370.1mg	0%
Total Carbohydrate 254.5g	0%
Dietary Fiber 79.8g	0%
Total Sugars 50.4g
Protein 151.9g	0%

Vitamin D 0IU	0%
Calcium 2675.0mg	0%
Iron 26.9mg	0%
Potassium 5831.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 19.7%

Carbs: 33.1%