Delicious Halloumi Hotpot

From: https://www.dontgobaconmyheart.co.uk/halloumi-hotpot/ 

Ingredients (check list):

  • 200g / 7oz Spanish Chorizo, sliced into small half-moons
  • 1 medium Red Pepper, finely diced
  • 1 medium White Onion, finely diced
  • 3 cloves of Garlic, finely diced
  • 2 tbsp Tomato Puree (Tomato Paste in US)
  • 2x 400g/14oz cans of Chopped Tomatoes
  • 120ml / 1/2 cup Vegetable Stock, plus a little more if needed
  • 200g / 7oz Sweet Potato, diced into small cubes around 1-1.5cm
  • 1x 400g/14oz can of Black Beans, drained & rinsed
  • 1.5 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp EACH: Oregano, Cayenne Pepper (reduce to 1/4 tsp if wary of spice)
  • 1/4 tsp EACH: Salt, Black Pepper (or to taste)
  • 400g / 14oz Halloumi, thinly sliced and patted dry
  • Oil Spray, as needed
  • finely diced Fresh Parsley or Coriander/Cilantro, to serve (optional)

Instructions:

  1. [ML] Cover the sweet potato pieces with a little bit of oil and some salt and pepper. Roast them in the oven at 180C fan for 25-30 minutes.
  2. Add the chorizo to a deep oven-safe pan with the heat off. Turn the heat to medium and fry for a few minutes until it crisps slightly and begins leaking out its oils. Add the red pepper, onion & garlic and fry until soft and just starting to take on colour.
  3. Stir in the tomato puree and fry for a minute or so, then pour in the chopped tomatoes. Use the stock to swill out the cans and pour that in too. Add the sweet potato, black beans and all of the seasoning. Give it a good stir and bring to a simmer.
  4. Once simmering, reduce heat to low and allow everything to bubble away until the sauce is thick and no longer watery with the sweet potato fork tender, stirring every now and then (around 30 minutes). If the sauce completely thickens before the sweet potato cooks, just add in a splash more stock or boiling water to help it cook through (don't go overboard!).
  5. Check for seasoning then turn off the heat and level the top with your wooden spoon. Place the halloumi on top in a circular pattern, overlapping slightly as needed, then lightly spray with oil. Place under the grill on high until the halloumi is crispy and deep golden/very lightly charred.
  6. Garnish with parsley or coriander/cilantro (optional) then tuck in and enjoy!