AI-generated imageSmoky Chipotle Halloumi and Chickpea Bake
Three portions of smoky chickpea-tomato vegetables topped with golden grilled halloumi.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Preheat oven grill. Dice 120 g onion, 180 g pepper and 250 g aubergine into 1.5 cm pieces. Slice 225 g halloumi into 5 mm slices and rinse/drain 240 g cooked chickpeas.
- 02
In a grill-safe deep pan, heat 20 ml oil over medium heat and cook vegetables 10–12 minutes until softened. Add 20 g chipotle paste for another minute.
- 03
Add 400 g tomatoes, 100 ml stock, 10 g honey and 240 g cooked chickpeas. Simmer 6–8 minutes until hot throughout.
- 04
Place halloumi in one layer and grill 5–7 minutes until golden. Mind the hot handle; sprinkle with 10 g coriander and serve three.
Before you cook
Halloumi contains milk; check chipotle paste and stock for other allergens. Use precooked canned chickpeas. Only use grill-safe deep cookware and beware hot handles and steam. Never give honey to infants under 12 months. Refrigerate leftovers within two hours at 4°C/40°F or below and reheat to 74°C/165°F.
Allergens: milk from halloumi, check chipotle paste and stock labels
Image & source credits
AI-generated image.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
