Vegetable and chorizo bean stew with halloumi | DizzleSky

Ingredients

• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 stick cinnamon
• 1/2 star anise
• 2 tablespoons rapeseed oil for the aubergine
• 1 teaspoon rapeseed oil for the halloumi
• 1 aubergine, washed and diced into 2cm chunks
• 1 onion, peeled, halved and sliced into quarters
• 1 clove garlic, peeled and crushed
• 150g mushrooms, sliced into medium slices
• 100ml red wine
• 400g tinned tomatoes
• 200ml (half tomato tin) water
• 1 stock cube or 1/2 teaspoon bouillon
• 400g tin butter beans
• 25g chorizo, thinly sliced
• 2 spring onion, washed and cut into slices
• 225g halloumi, sliced
• 200g spinach, washed