Spicy Chickpea, Sweetcorn & Halloumi

chickpea sweetcorn and halloumi recipe

Prep Time – 7-10 minutes    Cooking Time – 25-30 minutes

The following will make 4 portions.


  • 2 x 400g Organic Chickpeas
  • 2 Cups Frozen Sweetcorn
  • 250g Halloumi Cheese
  • 2 Garlic Cloves
  • 1 Medium Red Chilli
  • 4 Spring Onions
  • 1 Large Handful Fresh Coriander
  • 2 Tsp Turmeric Powder
  • 2 Tsp Coconut Oil
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The humble Chickpea is often overlooked when it comes to nutritional value but supplies a good source of protein if you’re looking to reduce processed meat consumption. Chickpeas have adequate dietary fibre to help offset the speed at which carbohydrate molecules are broken down and released into the blood stream. The Chickpea therefore offers you a sustainable energy release over a longer period of time, an important element if you want your meal to keep you feeling fuller for longer.

To start you’ll need 1 large pan or cast iron shallow casserole dish and 1 frying pan.

Prep your ingredients first by peeling and finely chopping the Garlic and Red Chilli (for more of a kick keep the seeds in your chilli, however if heat isn’t your thing simply remove them.)

Wash and finely slice up the Spring Onions and Fresh Coriander. Set these to one side until later on.

Empty your Chickpea tins into a colander or sieve and rinse through under the cold tap, leave to drain for a minute or two.

Add 2 Tsp Coconut Oil to your large pan and place on the hob at a low heat.

Why Coconut Oil?    The chemical structure of Coconut Oil means it has a greater stability when heated. The greater stability of this oil makes it a healthier option to cook with in comparison to the likes of vegetable oils which can go rancid very quickly.

When the Coconut Oil has melted add the Garlic and Chilli to the pan and stir.

Leave at a low heat to gently soften.

Keep an eye on your pan and mix every minute so nothing starts to burn.

Whilst the Garlic and Chilli are cooking remove the Halloumi from its pack and using a sharp knife slice into 0.5cm slices.

Continue to slice the Halloumi until your get rectangular pieces around 2cm x 1cm approximately.

Leave your Halloumi to one side for now.

Add the Chickpeas to your pan and mix so they don’t stick.

Add to your pan the Frozen Sweetcorn too, again mixing to combine all the flavours.

At this point add 2 Tsp Turmeric Powder and continue to mix the ingredients.

Bring the heat up a little and leave to cook for around 10 minutes, making sure you continue to stir every couple of minutes.

Now time to focus on the Halloumi…

Using your frying pan place on a medium heat.

Add the Halloumi to the pan and leave to brown slightly, this will take around 2 minutes but use a fork to gently lift a few pieces to check on their progress.

When the bottom side of your Halloumi is slightly browned flip over and leave the other side to cook.

Remove from the heat when done.

By this point your Chickpea and Sweetcorn mix should be nicely cooked through.

Add the Halloumi to the large pan along with the Fresh Coriander and Spring Onion.

Combine everything together and serve whilst hot.

As this recipe makes enough to feed 4 people you may want to increase the ingredients and make more to carry over for the next day.

The batch cooking approach is a fundamental part of creating consistent good food choices if you’re trying to boost energy levels or control your weight.

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Find out more in –  The Complete Guide to Healthy Meal Prep.

Equipment hit list for this recipe:

Shallow Casserole Dish

Frying Pan