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Chickpea ratatouille & haloumi bake
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in our warm and comforting French chickpea ratatouille with crispy haloumi.
Ingredients:
  • 36.40 gm olive oil
  • 1 red onion, halved, cut into thin wedges
  • 1 eggplant, cut into 2cm pieces
  • 2 zucchini, coarsely chopped
  • 1 large red capsicum, coarsely chopped
  • 400g btl red wine and garlic tomato pasta sauce
  • 400g can chickpeas, rinsed, drained
  • 2 x 180g pkts chilli or plain haloumi, sliced
  • 130g cherry truss tomatoes, stems cut into bunches
  • Fresh continental parsley leaves, to serve
Instructions:
  • Preheat your oven to 220C/200C fan forced. Heat oil in a deep ovenproof frying pan over medium-high heat. Sauté onion and eggplant for 5 minutes until the eggplant is soft.
  • Sauté zucchini and capsicum for 3 minutes. Stir in pasta sauce, chickpeas, and 60ml (1⁄4 cup) water. Bring to a boil, then remove from heat.
  • Layer the haloumi slices delicately over the vegetable mixture, top with tomato, and season generously with cracked black pepper. Bake for 15 minutes or until everything is heated through.
  • Preheat the grill in the oven. Grill the haloumi for 2 minutes or until golden. Sprinkle with fresh parsley before serving.

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