Ras el Hanout Roasted Chickpeas with Broccoli + Halloumi
Category
Traybakes
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Anna Jones
"A variation of this goes into our oven at least once a week. I pinched this way of cooking halloumi from the brilliant cook Georgina Hayden’s new book,Taverna. Ras el hanout is a north-African spice mix that I always have on hand, but if you don’t have it, try a mixture of ground cinnamon, cumin, and smoked paprika or chilli powder. Vegans could swap the halloumi for a block of firm tofu rubbed with more ras al hanout and olive oil."
Anna Jones
Ingredients
1 x jar of Queen Chickpeas
1 heaped tsp ras el hanout
1 unwaxed orange
Olive oil
240g block halloumi
3 tbsp tahini
250g purple sprouting or Tenderstem broccoli
1 large handful pumpkin seeds
Seeds from 1 pomegranate
1 small bunch parsley, leaves picked
1 heaped tsp honey
Flatbreads or Pittas
To Serve
Directions
For the full recipe, head to The Guardian website here.
