Fried Cheese and Chickpeas in Spicy Tomato Gravy

Name: Fried Cheese and Chickpeas in Spicy Tomato Gravy
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Extra virgin olive oil or ghee; 10 ounces frying cheese (such as queso de freir, queso blanco, halloumi or paneer), cut into 1/4 inch slices and patted dry; 1 yellow onion, thinly sliced; 4 garlic cloves, finely chopped; 1 teaspoon ground cayenne; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 cinnamon stick or 1/2 teaspoon ground cinnamon; 1 teaspoon kosher salt, such as Diamond Crystal (use ½ teaspoon if using halloumi); 1/2 teaspoon granulated sugar; 1 (28-ounce) can diced, puréed or crushed tomatoes; 1 (15-ounce) can chickpeas, drained; Handful of cilantro leaves; Flatbread or rice, to serve

By Hetty Lui McKinnon

Updated Oct. 11, 2023

Fried Cheese and Chickpeas in Spicy Tomato Gravy — James Ransom for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 4(1,059)
Comments: Read comments

Fried cheese becomes a main meal in this pantry-reliant dish. Make it with your choice of ‘fry-able’ cheese, one with a high melting point that retains its shape after cooking. Halloumi and paneer are excellent choices, but queso blanco and queso de freir are often less expensive, but just as delicious. (Note: Halloumi is saltier than most frying cheeses so use less salt.) The trick to frying cheese without it sticking is to use a hot skillet, but if you’re not confident, opt for non-stick. This dish can easily be adapted for vegans by substituting the cheese with extra-firm tofu.

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Ingredients

Yield:4 servings

Extra virgin olive oil or ghee
10ounces frying cheese (such as queso de freir, queso blanco, halloumi or paneer), cut into ¼ inch slices and patted dry
1yellow onion, thinly sliced
4garlic cloves, finely chopped
1teaspoon ground cayenne
1teaspoon ground turmeric
1teaspoon ground ginger
1teaspoon ground cumin
1cinnamon stick or ½ teaspoon ground cinnamon
1teaspoon kosher salt, such as Diamond Crystal (use ½ teaspoon if using halloumi)
½teaspoon granulated sugar
1(28-ounce) can diced, puréed or crushed tomatoes
1(15-ounce) can chickpeas, drained
Handful of cilantro leaves
Flatbread or rice, to serve

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place the cheese on top of the sauce, and cook just until warmed through, 2 minutes.
Step 5
To serve, top with cilantro and serve with flatbread or rice.

Ratings

4 out of 5

1,059 user ratings

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Comments

szellner2 years ago

Has anyone made this? In the recipe the ingredients list includes 1 teaspoon of cayenne powder and no chili powder. In Step 2 of the Preparation it says to add the chili powder and there is no mention of cayenne. Is the recipe meant to have 1 or the other? Cayenne and chili powder provide very different flavors.

JC.2 years ago

Cayenne is a type of chili pepper and cayenne powder can also be called chili powder and should not be confused with "Chili Powder" which is the blend of spices, that include cumin and cayenne, used to make Chili or for other recipes...

ngh2 years ago

Made exactly as written (well, except I cut it in half since I was just cooking for myself) with halloumi. I went with chili powder; not a very spicy person. Thought it was delicious and this will likely be in a regular dinner rotation since it was so quick and easy to pull together. Will probably heat the leftovers up in the morning and put a fried or poached egg on top for breakfast.

Karolina1 week ago

Love this recipe! I’ve used halloumi and paneer on different occasions, double the chicken peas and spices. I always serve over rice!

CW1 week ago

Definitely dry the halloumi. I sliced it, dried it, let it sit, then dried it again. I feel the cayenne overwhelms all of the other flavors. Next time I’ll reduce the cayenne, add a bit of fatal masala and might serve it with plain yogurt as a condiment.

Loved this dish3 weeks ago

I had fresh ginger on hand so used that. Otherwise did everything exactly as directed and my husband and I really enjoyed it.

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