If you’re after a one pan option that is packed with flavour and veggies then look no further. This chickpea tomato haloumi bake is so easy to make but seriously delicious – perfect to have bubbling on the stove on a Sunday afternoon!
I slightly tweaked a recipe from Taste
Ingredients List
- Red onion
- 3 cloves garlic
- 1/2 bunch parsley
- Red capsicum
- Medium eggplant
- Olive oil
- 2tsp harissa paste
- 2tsp cumin
- 1tsp smoked paprika
- 1tsp coriander
- 1/2tsp cinnamon
- 700ml passata
- 2 cans chickpeas
- 2tsp honey
- 450g haloumi
- Sesame seeds
Steps
- Preheat oven to 220C
- Dice the onion and mince the garlic
- Chop the stems of the parsley and set aside the leaves
- Dice the capsicum and eggplant into 2cm pieces and set aside
- Heat some oil in the base of an ovenproof pan and cook the onion until translucent
- Add the garlic and parsley stems and cook for 2 minutes
- Add the harissa and spices and cook, stirring, for 2 a minute
- Stir in the capsicum and eggplant and coat with spice mix. Season and cook for 10 minutes, stirring occasionally
- Pour in the passata and drained chickpeas, along with half of the parsley leaves and 1tsp honey and stir through
- Bring to a boil then reduce to a simmer and cook, covered, for 30 minutes, stirring occasionally
- Slice the haloumi and place on top of the chickpea mix and cook uncovered in the oven for 10 minutes
- Drizzle over the remaining honey and sprinkle with sesame seeds, then return to the oven for 10-15 minutes, until the haloumi is golden
- Sprinkle with remaining parsley to serve
Ok, so I know that is a lot of steps and ingredients to make this chickpea tomato haloumi bake! I can promise however that it’s absolutely worth it, and actually not difficult at all. Plus, there’s very little hands on cooking time so it’s a great one to have on the stove while you’re making other things too. And did I mention it all happens in one pan so there’s very little dishes!
I actually ended up taking this chickpea tomato haloumi bake to work for lunches and found it reheated really well. It might not be the prettiest dish I’ve ever made, but that’s way less important to me than the flavour! I served it with some flat bread for a little bit of carb action, but it was equally filling without it. Just an excellent dish all round!
Who wants to give this chickpea tomato haloumi bake a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!