Low Fat Bean and Halloumi Stew

Warm, comforting, and packed with protein, this Low Fat Bean and Halloumi Stew is a wholesome one-pot meal that’s perfect for busy weeknights or cozy evenings in. Bursting with the rich flavors of cumin, paprika, and chili, this hearty stew marries tender cannellini beans, chickpeas, and vibrant spinach with the irresistible saltiness of crispy golden halloumi. Simmered in a tomato and vegetable stock base, it’s light yet satisfying, offering a healthier twist on traditional stews without compromising on taste. Ready in under an hour and brimming with fiber and nutrients, this easy-to-follow recipe is ideal for those seeking a flavorful vegetarian dish. Serve it piping hot with a sprinkle of fresh parsley for an extra pop of color and freshness!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 spray Olive oil spray
• 1 large Onion
• 3 Garlic cloves
• 1 large Red bell pepper
• 2 teaspoons Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Chili powder
• 400 grams Canned diced tomatoes
• 500 milliliters Vegetable stock
• 400 grams Canned cannellini beans
• 400 grams Canned chickpeas
• 250 grams Halloumi cheese
• 100 grams Spinach leaves
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Begin by finely chopping the onion and mincing the garlic cloves.

Step 2

Deseed and chop the red bell pepper into small pieces.

Step 3

Heat a large pot over medium heat and coat with olive oil spray. Add the chopped onion and garlic, sautéing for 5 minutes until soft and translucent.

Step 4

Stir in the chopped red bell pepper and continue to sauté for another 3 minutes.

Step 5

Add the cumin, paprika, and chili powder, frying for another minute to release their flavors.

Step 6

Pour in the canned diced tomatoes and vegetable stock. Stir well to combine all the ingredients.

Step 7

Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer, letting it cook uncovered for 15 minutes.

Step 8

Drain and rinse the cannellini beans and chickpeas before adding them to the stew. Stir them in and simmer for another 10 minutes.

Step 9

Cut the halloumi into small cubes, about 1 cm thick.

Step 10

In a separate non-stick pan, lightly spray with olive oil and fry the halloumi cubes over medium heat until they are golden brown on all sides, about 4-5 minutes.

Step 11

Stir in the spinach leaves into the stew and allow them to wilt for about 2-3 minutes.

Step 12

Once wilted, season the stew with salt and black pepper to taste.

Step 13

Gently fold the fried halloumi into the stew, mixing carefully to keep the cheese intact.

Step 14

Serve the stew hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2427.7g)

Amount per serving	% Daily Value*
Calories	2251.7

Total Fat 110.5g	0%
Saturated Fat 63.4g	0%
Polyunsaturated Fat 4.9g
Cholesterol 8mg	0%
Sodium 7466.0mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 57.7g	0%
Total Sugars 50.3g
Protein 126.1g	0%

Vitamin D 0IU	0%
Calcium 3020.4mg	0%
Iron 24.8mg	0%
Potassium 5020.2mg	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: 42.5%

Protein: 21.5%

Carbs: 36.0%