Honey Glazed Halloumi and Chickpea
Delight in the rich flavors of a Honey-Glazed Halloumi and Chickpea Bake, where honey-kissed halloumi tops a spiced blend of eggplant and chickpeas. This straightforward vegetarian dish, taking 65 minutes with minimal cleanup, offers a symphony of tastes. Roast seasoned veggies, cook halloumi, glaze with honey, then bake for a delightful fusion of flavors. Serve hot, garnished with parsley, and relish the delightful marriage of simplicity and taste in this Mediterranean-inspired culinary creation.
Equipment
- Oven
- Baking Dish
- Mixing bowls
- Knife
- Cutting board
- Frying Pan
Ingredients
- 250 g Halloumi cheese sliced
- 1 large eggplant diced
- 1 can 400g chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh parsley chopped
Instructions
- Preheat the oven: Preheat your oven to 200°C (390°F).
- Prepare the vegetables: In a mixing bowl, combine the diced eggplant and chickpeas. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper. Toss until the vegetables and chickpeas are well coated.
- Roast the vegetables: Spread the seasoned eggplant and chickpeas in a single layer on a baking dish. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown.
- Cook the haloumi: While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. Add the sliced halloumi and cook for 2-3 minutes on each side or until golden brown.
- Glaze with honey: Drizzle the honey over the halloumi slices in the last minute of cooking, allowing it to caramelize slightly.
- Combine and bake: Once the vegetables are done roasting, remove the baking dish from the oven. Place the honey-glazed halloumi slices on top of the roasted eggplant and chickpeas.
- Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld.
- Rest and garnish: Remove from the oven and let it rest for 10 minutes. Garnish with chopped fresh parsley.
- Serve: Serve the halloumi and Chickpea bake hot, and enjoy the symphony of flavors!
Notes
- You can add a squeeze of lemon juice or a sprinkle of red pepper flakes for an extra kick.
- This dish pairs well with a side of couscous or a simple green salad.
- Leftovers can be refrigerated and reheated. The flavors often intensify, making it delicious the next day.