A tasty twist for cooking chickpeas. Using ras el hanout, a north-African mix, to spice up the recipe. An alternative way of cooking halloumi and vegans can substitute the halloumi for a block of firm tofu and skip the honey. Serve the dish with a drizzle of honey and flatbreads.
Prep: 20 mins / Cooking: 20 mins
2 x 400g tins chickpeas, drained
1 heaped tsp ras el hanout
1 unwaxed orange
240g block halloumi
3 tbsp. tahini
250g purple sprouting or tenderstem broccoli
1 large handful pumpkin seeds
Seeds from one pomegranate
1 small bunch parsley, leaves picked
1 heaped tsp honey, to serve
4 flatbreads, to serve
- Heat the oven to 220C/gas 7.
- Spread the chickpeas on a large roasting tray, sprinkle with the ras el hanout, the zest and juice of half the orange (grate the remaining zest into a bowl), drizzle with olive oil and season. Roast for 10 minutes.
- Score the top of the halloumi block with 5mm deep criss-crosses, then set aside. In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil – if the tahini is thick you may need a really good stir.
- Once the chickpeas have had 10 minutes, take them out of the oven and turn on the grill. Add the halloumi, broccoli, pumpkin seeds & the tahini & orange mix to the tray, toss everything together, so it is all coated in the orangey spiced oil, then put under the grill for 10 minutes, until the halloumi is golden, the broccoli spears are softened and the florets are crisp.
- Sprinkle over the pomegranate seeds and parsley, then drizzle the halloumi with honey and serve with flatbreads.
Recipe inspired by Anna Jones, The Modern Cook in The Guardian Feast.