Greek Chickpea & Haloumi Saganaki
Thank goodness the Ancient Greeks took time in between perfecting wrestling and athletics to come up with this tasty number. Named after the pan it’s cooked in, this saganaki with haloumi has been putting smiles on Greek faces forever, so it’s no surprise if it does the same at your house tonight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1
red capsicum
1
birdseye chilli
1 tin
diced tomatoes
1 tin
chickpeas
½ block
haloumi
(Contains Milk;)
½ cup
couscous
(Contains Gluten, Wheat; May be present: Soy. )
½ bunch
parsley
Not included in your delivery
1 tbs
olive oil
2 tbs
white wine
½ cup
boiling water
1 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the grill to a medium-high heat. To prepare the ingredients, finely chop the brown onion, birdseye chilli (deseeded) and parsley. Dice the red capsicum and slice the haloumi. Drain and rinse the chickpeas and melt the butter.
Heat the olive oil in a medium saucepan over a medium-high heat. Add the brown onion and red capsicum and cook for 3 minutes or until soft. Add the birdseye chilli and cook for a further 2 minutes. Add the diced tomato, white wine and salt and pepper. Bring to the boil and then reduce to a simmer. Add the chickpeas and simmer gently for 8-10 minutes or until the sauce thickens slightly. Tip: If you like extra heat throw in the chilli seeds.
Transfer the sauce to a medium baking dish. Place the haloumi slices on top and place under the grill for 5 minutes, or until the haloumi begins to turn golden.
Meanwhile, place the couscous and boiling water in a medium bowl. Cover with cling wrap and set aside for 5 minutes. Stir through the butter. Fluff with a fork and season to taste with salt and pepper. Stir through half of the parsley.
To serve, garnish the chickpea saganaki with the remaining parsley and serve with the couscous.