One-tray haloumi and chickpea bake

27 ratings

· 1hr 35min · 4 servings

Honey glazed haloumi atop a bed of tender spiced eggplant and chickpeas. This hearty vego bake is super easy to make, and cooking it slow means you pack in heaps of flavour – plus, there's next to no washing up!

taste.com.au

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

3 Comments

taste.com.au

One-tray haloumi and chickpea bake

27 ratings

· 1hr 35min · 4 servings

taste.com.au

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