Recipe Chickpea ratatouille & haloumi bake : Practical and Delicious

Recipe Chickpea ratatouille & haloumi bake : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chickpea ratatouille & haloumi bake. You are currently reading Recipe Chickpea ratatouille & haloumi bake : Practical and Delicious. This recipe is the creation of the chef . Recipe Chickpea ratatouille & haloumi bake requires 35m, cook 35m and serve 4. Caution: allergy Contains peanuts, tree nuts, milk, fish and shellfish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Cosy up with our french style chickpea ratatouille and haloumi bake.

Ingredients:

10 Ingredients

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  2 tbsp olive oil
  
  
  


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  1 red onion, halved, cut into thin wedges
  
  
  


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  1 eggplant, cut into 2cm pieces
  
  
  


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  2 zucchini, coarsely chopped
  
  
  


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  1 large red capsicum, coarsely chopped
  
  
  


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  400g btl red wine and garlic tomato pasta sauce
  
  
  


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  400g can chickpeas, rinsed, drained
  
  
  


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  2 x 180g pkts chilli or plain haloumi, sliced
  
  
  


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  130g cherry truss tomatoes, stems cut into bunches
  
  
  


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  Fresh continental parsley leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C/200C fan forced. Heat oil in a deep ovenproof frying pan over medium-high heat. Add onion and eggplant. Cook, stirring, for 5 minutes or until eggplant softens.
  
  
  


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  Step 2
  
  
  
  
  Add zucchini and capsicum. Cook, stirring, for 3 minutes. Add the pasta sauce, chickpeas and 60ml (1⁄4 cup) water. Bring to the boil. Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Carefully layer haloumi slices over vegetable mixture. Arrange tomato on top. Season with cracked black pepper. Bake for 15 minutes or until heated through.
  
  
  


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  Step 4
  
  
  
  
  Turn oven to grill setting. Grill for 2 minutes or until the haloumi is golden. Sprinkle with the parsley leaves to serve.
  
  
  

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