Delicious Halloumi Hotpot
This halloumi hotpot is packed to the brim with flavour and truly couldn't be easier to make!
Servings: 4 big portions
Cost: £3 / $4
Equipment
- Potato Peeler
- Sieve (for draining beans)
- Sharp Knife & Chopping Board
- Deep Oven-Safe Pan & Wooden Spoon (see notes)
- Kitchen Paper (for drying halloumi)
Ingredients
- 200g / 7oz Spanish Chorizo, sliced into small half-moons
- 1 medium Red Pepper, finely diced
- 1 medium White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2x 400g/14oz cans of Chopped Tomatoes
- 120ml / 1/2 cup Vegetable Stock, plus a little more if needed
- 200g / 7oz Sweet Potato, diced into small cubes around 1-1.5cm
- 1x 400g/14oz can of Black Beans, drained & rinsed
- 1.5 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp EACH: Oregano, Cayenne Pepper (reduce to 1/4 tsp if wary of spice)
- 1/4 tsp EACH: Salt, Black Pepper (or to taste)
- 400g / 14oz Halloumi, thinly sliced and patted dry
- Oil Spray, as needed
- finely diced Fresh Parsley or Coriander/Cilantro, to serve (optional)
Instructions
- Add the chorizo to a deep oven-safe pan with the heat off. Turn the heat to medium and fry for a few minutes until it crisps slightly and begins leaking out its oils. Add the red pepper, onion & garlic and fry until soft and just starting to take on colour.
- Stir in the tomato puree and fry for a minute or so, then pour in the chopped tomatoes. Use the stock to swill out the cans and pour that in too. Add the sweet potato, black beans and all of the seasoning. Give it a good stir and bring to a simmer.
- Once simmering, reduce heat to low and allow everything to bubble away until the sauce is thick and no longer watery with the sweet potato fork tender, stirring every now and then (around 30 minutes). If the sauce completely thickens before the sweet potato cooks, just add in a splash more stock or boiling water to help it cook through (don't go overboard!).
- Check for seasoning then turn off the heat and level the top with your wooden spoon. Place the halloumi on top in a circular pattern, overlapping slightly as needed, then lightly spray with oil. Place under the grill on high until the halloumi is crispy and deep golden/very lightly charred.
- Garnish with parsley or coriander/cilantro (optional) then tuck in and enjoy!
Video
Notes
a) Frying pan - The pan I use is a 10"/25cm x 2.5"/6cm cast-iron pan, which works perfectly. Try and use a similar size so the halloumi fits on top. Too big and you'll have huge gaps between the halloumi.
b) What if I don't have an oven-safe pan? - You can just simmer in a regular pan then pour into a suitably sized baking dish and continue from there.
c) Consistency - Try not to go overboard with the extra liquid, otherwise it can come out watery. It will also affect the halloumi's ability to crisp up if it's too watery on top. Depending on how small you dice the potatoes, the 1/2 cup stock should be sufficient. I sometimes need an extra few tbsp, but nothing overboard.
d) Serving - This is really hearty, so I typically just serve with some sliced avocado (completely optional).
e) Leftovers - Allow to completely cool and tightly store in the fridge for a couple of days. Reheat until piping hot in the microwave!
f) Calories - Whole recipe divided by 4.
Nutrition
Calories: 712kcal | Carbohydrates: 41.12g | Protein: 42.94g | Fat: 42.61g | Saturated Fat: 20.51g | Polyunsaturated Fat: 2.973g | Monounsaturated Fat: 15.916g | Cholesterol: 123mg | Sodium: 1790mg | Potassium: 1218mg | Fiber: 12.3g | Sugar: 11.13g | Vitamin A: 10089IU | Vitamin C: 68mg | Calcium: 630mg | Iron: 4.9mg