Description
A delicious and hearty chickpea and halloumi bake that is perfect for a cozy meal.
Ingredients
Scale
- 2 cans chickpeas (rinsed)
- 12 oz sausage (any kind and flavor, sliced)
- 1/2 lb halloumi cheese
- 8 oz sun dried tomato (whole)
- 2 tbsp sun dried tomato (sauce or preserved)
- 3–5 tomatoes (sliced in wedge)
- 2 cups fresh spinach
- 1 tsp sea salt and pepper
- 1 tsp each, oregano and paprika
- 3 tbsp olive oil
- 1/2 cup artichoke (optional)
Instructions
- Start by slicing the fresh tomatoes into wedges and placing them on a sheet pan. Toss with 1 tbsp olive oil, salt, and pepper. Roast at 425°F for about 20 minutes, until soft, juicy, and lightly caramelized.
- While the tomatoes roast, place the chickpeas in a bowl and toss with remaining olive oil, salt, pepper, oregano, paprika, and two spoonful of sun-dried tomato sauce or preserve.
- Remove the sheet pan from the oven and add the seasoned chickpeas, whole sun-dried tomatoes, sausage and cubes or slices of halloumi cheese. Spread everything out evenly.
- Switch the oven to broil and return the pan to the oven for 8–10 minutes, until the halloumi is golden and slightly crisp and the chickpeas are warmed through.
- Remove from the oven and gently fold in the fresh spinach. The residual heat will wilt it perfectly.
- Serve warm with olives or artichokes (optional), and plenty of pita or crusty bread to soak up all those delicious juices. Give dish a generous drizzle with olive oil.
Notes
- This dish can be served as a main or a side.
- Feel free to customize the recipe with different vegetables or spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of dish
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 30mg