Fried Halloumi and Chickpeas in Spicy Tomato Gravy

cooking.nytimes.com

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

Inferno curry. So hot!!! I only did ¾tsp curry powder and it was killer hot, had to douse with huge scoops of full fat yoghurt. I also grated 3 carrots into this that needed using up. Tasty-ish if not so spicy.

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

Directions at cooking.nytimes.com

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