Ingredients
- Extra virgin olive oil or ghee
- 300g frying cheese (such as queso de freir, queso blanco, halloumi or paneer), cut into ¼ inch slices and patted dry
- 1 yellow onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tsp ground cayenne
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 cinnamon stick or ½ tsp ground cinnamon
- 1 tsp kosher salt, such as Diamond Crystal (use ½ tsp if using halloumi)
- ½ tsp granulated sugar
- 800g can diced, puréed or crushed tomatoes
- 420g can chickpeas, drained
- Handful of corriander leaves
- Flatbread or rice, to serve
Directions
- Heat a large (12-inch skillet) on medium-high until very hot, 2 to 3 minutes. Add 1 to 2 tablespoons of olive oil or ghee and swirl it around to coat the base. Add the cheese and fry until golden, 1 to 1½ minutes. Flip and cook the other side. Transfer the cooked cheese to a plate and set aside.
- Place the same pan over medium heat. Add 1 tablespoon of olive oil or ghee, along with the onions and stir until slightly softened, about 2 minutes. Add the garlic, cayenne, turmeric, ginger, cumin and cinnamon and stir until fragrant, about 30 seconds. Add the salt, sugar, tomatoes and chickpeas and stir well to combine.
- Cover and cook on medium, stirring occasionally and reducing the heat as necessary, until the tomatoes have thickened up, 8 to 10 minutes. Taste and season with more salt if required.
- Place the cheese on top of the sauce, and cook just until warmed through, 2 minutes.
- To serve, top with corriander and serve with flatbread or rice.