Chickpea & Halloumi Curry

Ingredients
1 large onion, chopped
1 - 3 garlic cloves, depending on how much you like garlic

1 can crushed tomatoes, about 500g

1 can chickpeas, about 400g, cooked otherwise boil in advance with a pinch of salt

1 cup chicken / vegetable stock

250g frozen spinach, less if using fresh spinach

400g halloumi, cut into pieces

juice of half a lemon

Salt & pepper

Whole spices

1 tsp cumin seeds

1 tsp fennel seeds

4-5 cloves

1 small cinnamon stick

1-2 bay leaves

1-2 star anise

Spice powders

2 tsp curry powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp paprika
(selection and proportion of spice powders discretionary; add chilli powder for more heat)

What to do with it: 
1. Fry onion and garlic in a bit of oil until translucent. 

2. Add whole spices to onion and toss for two minutes on medium high heat. 

3, Add spice powders and stir well. Add a very small amount of oil or water to ease mixing of spices only if necessary. Fry until raw masala smell is gone. 

4. Add chickpeas, tomatoes and stock. Stir well and bring to boil, then lower heat to simmer. 

5. Mix in spinach, and season with salt and pepper. Best to leave it somewhat undersalted, as the halloumi will increase the overall saltiness of the dish. Cook on low heat. 

6. Add halloumi and squeeze lemon over the pieces as cooking. Cook on low heat until soft.

7. Add additional seasoning if necessary. Cream or yogurt can be added to neutralise , if necessary. Concentrated tomato paste, lemon juice and sugar can be added to taste to improve overall balance, if necessary.

original recipe: 
http://www.ica.se/recept/kikartscurry-med-halloumi-717879