Fried Cheese and Chickpeas in Spicy Tomato Gravy

By Hetty Lui McKinnon

Updated October 10, 2023

  • Fried cheese in a spicy tomato and chickpea gravy is shot overhead in a stainless-steel skillet with a scattering of cilantro.
    James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(1,125)
Comments
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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

  • 10 ounces 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 teaspoon ground cayenne

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 1 cinnamon stick or ½ teaspoon ground cinnamon

  • 1 teaspoon kosher salt, such as Diamond Crystal (use ½ teaspoon if using halloumi)

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

47 grams carbs; 71 milligrams cholesterol; 1079 calories; 53 grams monosaturated fat; 9 grams polyunsaturated fat; 23 grams saturated fat; 90 grams fat; 12 grams fiber; 1113 milligrams sodium; 28 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Place the cheese on top of the sauce, and cook just until warmed through, 2 minutes.

  5. Step 5

    To serve, top with cilantro and serve with flatbread or rice.

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Ratings

4 out of 5
1,125 user ratings
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Comments

szellner

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.

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...

ngh

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.

MosesMom

Made this as described, except for using tofu in place of cheese. It was perfect. The tomato gravy could easily accommodate a few more vegetables, such as spinach or sliced carrots, but it was really delicious as is. Will be in rotation.

Sarah

Man, this is good. I’ve made it several times now and it’s always a hit. Others have suggested adding veggies, which I do every time. I also think sweet potato would be really good. It warms up great too!

Allison

Absolutely delicious. I used halloumi and subbed half of the cayenne amount with Kashmiri chili powder. Squeeze of lemon at the end with the cilantro. Yummmmmm.

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