Heart-Healthy Bean and Halloumi Stew

Warm, hearty, and brimming with bold Mediterranean flavors, this Heart-Healthy Bean and Halloumi Stew is the ultimate comfort food that’s both nutritious and satisfying. Packed with protein-rich chickpeas, kidney beans, and vibrant vegetables like red bell pepper, carrots, and celery, this one-pot wonder is a celebration of wholesome ingredients. The golden, pan-seared halloumi cubes add a delightful salty richness that perfectly complements the smoky paprika and aromatic spices. Finished with a handful of fresh baby spinach and a zesty squeeze of lemon, this low-sodium, veggie-forward stew is as good for your heart as it is for your taste buds. Ready in just an hour and perfect for meal prep, it’s a must-try for busy weeknights or cozy dinners at home.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 250 grams halloumi cheese, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalk, diced
• 1 medium red bell pepper, chopped
• 400 grams canned crushed tomatoes, low-sodium
• 500 ml vegetable broth, low-sodium
• 400 grams canned chickpeas, drained and rinsed
• 400 grams canned kidney beans, drained and rinsed
• 150 grams baby spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt (optional)
• 2 tablespoons fresh parsley, chopped for garnish
• 1 medium lemon, cut into wedges

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the halloumi cubes and cook for 3-4 minutes, turning occasionally, until golden brown. Remove the halloumi from the pot and set aside.

Step 2

Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic, carrots, celery, and red bell pepper; cook for an additional 5 minutes until the vegetables begin to soften.

Step 3

Add the ground cumin, ground coriander, smoked paprika, and black pepper. Stir well to coat the vegetables with the spices.

Step 4

Pour in the crushed tomatoes and vegetable broth, bringing the stew to a gentle simmer.

Step 5

Add the chickpeas and kidney beans to the pot. Simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.

Step 6

Add the baby spinach and cooked halloumi back into the stew. Simmer for another 5 minutes until the spinach has wilted and the halloumi is heated through.

Step 7

Taste the stew and add salt if desired, adjusting to your preference.

Step 8

Ladle the stew into bowls, garnish with chopped parsley, and serve with a wedge of lemon to squeeze on top before eating.

Nutrition Facts

Serving size	(2921.8g)

Amount per serving	% Daily Value*
Calories	2299.1

Total Fat 106.1g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 125mg	0%
Sodium 6609.1mg	0%
Total Carbohydrate 228.5g	0%
Dietary Fiber 66.4g	0%
Total Sugars 56.4g
Protein 113.3g	0%

Vitamin D 0IU	0%
Calcium 4284.4mg	0%
Iron 27.2mg	0%
Potassium 5510.1mg	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: 41.1%

Protein: 19.5%

Carbs: 39.4%