Spanish Chickpeas with Haloumi

To prepare the ingredients, drain and rinse the chickpeas. Slice the red onion and garlic (peeled), and halve the cherry tomatoes. Dice the red capsicum into 1 cm pieces, and cut the haloumi into 1 cm thick slices. Lastly, finely chop the parsley.

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the chickpeas to the pan and cook, shaking the pan occasionally for 3 minutes or until chickpeas begin to brown. Remove chickpeas from the pan and set aside in a bowl.

Place the haloumi slices on the oven tray. Season with salt and pepper and place in the oven. Cook for 8-10 minutes or until the tops have slightly blistered. Add the bread rolls in the last 5 minutes.

Meanwhile, heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion, red capsicum and cherry tomatoes and cook for 3-5 minutes, or until tomatoes begin to collapse and onion is soft. Add the garlic and smoked paprika and cook for 1 minute or until fragrant. Return the chickpeas to the pan with the red wine vinegar. Cook for 1-2 minutes to deglaze the base of the pan. Add the baby spinach and stir through until wilted. Season to taste with salt and pepper.