THRIFTY... and nifty!

Revamped classics for cheap and easy weeknight meals

- COMPILED BY: ROSE FOOKS, RECIPES AND PHOTOS: FUTURECONTENTHUB.COM

Jacket potatoes with chickpea stew

Inspired by Middle Eastern flavours, this stew keeps well for meals during the week.

SERVES 4

PREP 15 mins COOK 30 mins

✶ 4 baking potatoes

✶ 2tbsp olive oil, plus extra for rubbing

✶ 1tbsp cumin seeds

✶ 225g pack halloumi, cut into 1cm cubes

✶ 1 large onion, finely chopped

✶ 2 garlic clove, crushed

✶ 400g tin chickpeas, drained

✶ 400g tin chopped tomatoes

✶ 3tbsp mild harissa paste

✶ 2tbsp crème fraiche

✶ 2tbsp fresh parsley, chopped

1Heat the oven to 200C Fan/Gas 7. Prick the potatoes all over with a fork then microwave them on full power for 10 mins, turning halfway through. Rub the potatoes with oil and salt, then bake for 20-30 mins, until crisp and cooked through.

2Heat a frying pan, add the cumin seeds and toast until fragrant. Add 1tbsp oil, warm, then add the halloumi and fry for 5 mins, until golden. Set the halloumi aside and add the remaining oil to the pan. Fry the onion until soft, then add the garlic and cook for another 1 min. Stir through the chickpeas, cook for 1 min, then the tomatoes. Simmer for 10-15 mins until slightly thickened.