One-tray dishes are always a popular option when it comes to an easy-to-prepare dinner. Super easy to prepare, and slow to cook, they contain all the flavours and nutrients you need. And additionally, there is almost no dishwashing. So, if this sounds interesting to you, try our recipe for healthy haloumi and chickpea bake and enjoy.
Healthy Haloumi Chickpea Bake
Serves: 4
Preparation: 20 minutes
Cooking: 50 minutes
Ingredients:
- 2 x 400 g cans of chickpeas, rinsed, drained
- 500 g haloumi, thinly sliced
- 1 medium eggplant, cut into 2 cm cubes
- 1 red capsicum, deseeded, chopped
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 500 g tomato passata
- ½ cup Parmesan cheese, finely grated
- ½ cup parsley leaves, finely chopped
- 1/3 cup extra virgin olive oil
- 2 tsp sesame seeds
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- 1 tsp smoked paprika
- ½ tsp cinnamon, ground
- ½ tsp black pepper, freshly ground
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Preheat the oven to 200°C.
Step 3
Heat half the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 1 minute, or until the onion is translucent. Add the garlic, half the parsley, eggplant and capsicum and cook, stirring, for 2 minutes or until fragrant.
Step 4
Add the spices and remaining oil to the mixture and mix well to combine. Cook for a further 5 minutes. Add chickpeas and tomato passata and toss to combine. Cook covered, stirring occasionally, for 20 minutes until the vegetables are soft.
Step 5
Remove from heat. Transfer the mixture to a glass baking dish and top with haloumi slices. Bake uncovered for 10 minutes. Drizzle with sesame seeds and Parmesan cheese and bake for another 10 minutes or until haloumi is golden brown. Set aside for 10 minutes to cool slightly. Sprinkle with the remaining parsley leaves.
Serving Suggestions:
- Serve with warm flat bread
- Serve with grilled slices of Turkish bread
- Serve with pickles
- Serve with seasonal salad
Tips:
- Replace the parsley leaves with basil leaves
- Sprinkle almond flakes before baking for improved texture and taste
- Keep the leftovers in an airtight container in the refrigerator for up to 5 days
- Keep the leftovers in an airtight container in the freezer for up to 2 months
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.