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@Dooks-Fatberg
Tonight we're having Halloumi pepper stew, it's a recipe my wife picked up when doing weight watchers a few years ago and we liked it so much it's still on regular rotation. It's super easy.
In a medium saucepan, sweat down one roughly chopped red onion, one chopped red bell pepper and a load of garlic in a bit of olive oil. Then add a tin of chopped tomatoes, a couple of handfuls of fresh whole cherry tomatoes, a tin of chickpeas and half a small jar of rose harissa (or the separate spices if preferred). The harissa we use has a nice star anise thing happening which I really like. Bring it to a simmer then turn down to the lowest possible heat and leave for at least half an hour, much better for a couple of hours. Add a few fresh herbs of your choice just before serving and top with fried halloumi slices.
I use the leftovers as a rough shakshuka equivalent for the next day's lunch. Just heat it back up in a small frying pan and add a couple of eggs. It's always eaten straight out of the pan - usually standing up for guaranteed mouth burns.