adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-tray haloumi and chickpea bake recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Easy honey glazed haloumi with spiced eggplant and chickpeas bake. Bursting with flavor, minimal cleanup needed.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1/2 bunch parsley, stems finely chopped, leaves picked
  • 2 tsp harissa paste
  • 3.75 gm ground cumin
  • 2.50 gm smoked paprika
  • 1 tsp ground coriander
  • 0.63 gm ground cinnamon
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 1 (about 360g) eggplant, cut into 2cm pieces
  • 700g btl passata
  • 2 x 400g cans chickpeas, rinsed, drained
  • 14.40 gm honey
  • 500g haloumi, thinly sliced
  • 6.00 gm mixed sesame seeds
  • Flatbread, warmed, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Heat 1⁄4 cup of oil in a large flameproof baking tray over medium heat. Sauté onion, garlic, and parsley stems for 3 minutes until softened. Stir in harissa, cumin, paprika, coriander, and cinnamon for 2 minutes until aromatic. Add capsicum, eggplant, and the rest of the oil. Season and cook for 10 minutes, stirring occasionally.
  • Stir in passata, chickpeas, half of the parsley leaves, and 1 tsp honey. Simmer the dish before lowering the heat to low. Cover and cook for 30 minutes until vegetables are tender. Remove from heat and place haloumi on top. Bake for 10 minutes. Afterward, drizzle with the rest of the honey and sprinkle sesame seeds. Continue baking until haloumi is golden for another 10-15 minutes. Let it cool slightly for 10 minutes, then add the remaining parsley on top. Serve with flatbread.

Similar Recipes