Sheet Pan Halloumi, Chickpeas, and Roasted Vegetables
Course:
Dinner
Ingredients
Chickpeas
- 1 tin (400g) Chickpeas (drained)
- 1⁄2 teaspoons Paprika
- 1⁄2 teaspoons Garlic Powder
- Salt
- Black Pepper
- Olive Oil
Vegetables
- 1 Courgette (diced; 1/2 inch)
- 1 Onion (large chunks)
- 1 head Garlic (top cut off)
- 1 Red Pepper (large chunks)
- 1 tablespoon Olive Oil
- Salt
- Black Pepper
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoons Paprika
- 1⁄2 teaspoons Sumac (optional)
Halloumi
- 250 grams Halloumi (diced)
Topping
- Chives
- 0.5 Lemon Juice (half lemon)
Steps
- Place 2 cast iron pans in the oven and preheat to 190°C fan.
- Prepare chickpeas:
- Drain and pat chickpeas very dry.
- Toss chickpeas with just a bit of olive oil, paprika, garlic powder, salt, pepper.
- Prepare halloumi:
- Pat dry, then dice, then set aside.
- Spread chickpeas in a single layer on a preheated tray and roast for 10-12 minutes.
- Combine all vegetable ingredients in a bowl and mix thoroughly.
- Add vegetables to cast iron pan and roast for 20 minutes.
- Once chickpeas are done, remove from the oven.
- Once vegetables are done, add chickpeas to the oven pan, give everything a stir, and return to oven for 5 more minutes.
- Meanwhile, use the chickpea pan for the halloumi and don't add any extra olive oil. Spread the halloumi into one layer and roast for 10 minutes. Do not flip.
- Remove vegetables from oven. Carefully squeeze the roasted garlic cloves from skins into a small bowl and mash with a fork. Add a bit more olive oil if necessary.
- Spoon roasted vegetables, chickpeas, and halloumi into the roasted garlic oil, gently tossing to coat.
- Garnish with chopped chives.