Are you craving a delicious, nutritious, and satisfying meal that doesn’t compromise on flavor? Look no further! The recipe for Roasted Veggies with Halloumi & Chickpeas is an absolute winner. It’s a perfect blend of hearty vegetables, aromatic spices, crispy halloumi cheese, and protein-rich chickpeas, all roasted to perfection. This dish is not only perfect for a vegetarian diet but also a great way to indulge in Mediterranean flavors with minimal effort. This guide will take you step by step through the process, providing you with everything you need to know about preparing this wholesome meal.
What is Roasted Veggies with Halloumi & Chickpeas?
Roasted Veggies with Halloumi & Chickpeas is a mouthwatering Mediterranean-inspired dish that combines a variety of roasted vegetables, halloumi cheese, and chickpeas, all seasoned with aromatic spices. The roasted veggies provide a naturally sweet and savory base, while the crispy, golden halloumi adds richness and texture. The addition of chickpeas offers a protein-packed element to the dish, making it a well-rounded, hearty meal that’s perfect for both lunch and dinner. Topped off with a sprinkle of parsley and a drizzle of yogurt, this dish is as satisfying as it is flavorful.
The Origin of Roasted Veggies with Halloumi & Chickpeas
The roots of this recipe lie in the Mediterranean and North African regions, where fresh vegetables, legumes, and dairy products like halloumi are staples in local cuisine. Halloumi cheese is particularly famous in Cyprus, where it originates, and is widely enjoyed across countries like Greece, Turkey, and Lebanon. Chickpeas, too, are a fundamental part of Mediterranean diets, especially in dishes such as hummus and falafel.
This recipe combines these regional ingredients and techniques into a single, nourishing dish that showcases the best of Mediterranean flavors. The use of ras el hanout, a spice blend from Morocco, and preserved lemon, often used in Moroccan and Tunisian cooking, brings an added depth of flavor, giving this dish a unique twist.
Ingredients for Roasted Veggies with Halloumi & Chickpeas
The following ingredients will give you everything you need to create this colorful and flavor-packed dish. These measurements serve 4 people, but you can adjust based on your portion size.
Vegetables and Legumes
- 2 large Romano peppers, quartered
- 2 zucchinis, sliced into 1cm rounds
- 2 red onions, cut into wedges
- 200g cherry tomatoes (on the vine)
- 400g chickpeas, drained
Spices and Seasonings
- 1 tbsp olive oil
- 1 tbsp ras el hanout (Moroccan spice blend)
- 2 tsp dried oregano
- 1 tbsp rose harissa
- 1 preserved lemon, peel thinly sliced, pith removed
Cheese and Garnishes
- 220g halloumi cheese, cut into thick slices
- ½ small bunch parsley, finely chopped
- Fat-free yogurt, for serving
Step-by-Step Directions for Preparation
Now that we’ve gathered all the ingredients, let’s dive into the cooking process. The beauty of this dish lies in its simplicity and the method of roasting everything together, allowing the ingredients to meld and infuse with the spices.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature will ensure that the vegetables roast evenly while allowing the halloumi to get perfectly golden and crispy.
Step 2: Roast the Vegetables
In a roasting tin, toss the Romano peppers, zucchinis, and red onions with olive oil. Make sure the vegetables are well-coated, as the oil helps them cook evenly and enhances the flavors. Roast the vegetables for about 15 minutes, or until they begin to soften and take on a slight caramelized appearance.
Step 3: Add the Chickpeas and Seasoning
Next, stir in the cherry tomatoes, ras el hanout, oregano, rose harissa, preserved lemon, and the drained chickpeas. Mix everything together so that the spices coat the vegetables and chickpeas. The ras el hanout will add an aromatic, earthy depth to the dish, while the harissa provides a subtle kick of heat.
Step 4: Prepare the Halloumi
Cut deep slits into the top of the halloumi in a criss-cross pattern. This will allow the flavors of the spices and the vegetables to seep into the cheese as it cooks. Nestle the halloumi slices gently among the roasted veggies and chickpeas in the roasting tin. This will allow the cheese to absorb the juices from the vegetables and develop a crispy golden exterior.
Step 5: Final Roasting
Return the roasting tin to the oven and bake for an additional 15-20 minutes. The halloumi should turn a beautiful golden brown, and the veggies should be tender but still maintain some texture. If you like your halloumi a little extra crispy, you can let it bake for a few more minutes, but be sure not to overdo it.
Step 6: Garnish and Serve
Once everything is beautifully roasted, remove the dish from the oven. Sprinkle the finely chopped parsley over the vegetables and cheese for a fresh burst of flavor and color. For added creaminess, serve the dish with a drizzle of fat-free yogurt on top. The yogurt will add a cool, tangy contrast to the warm, spiced vegetables and halloumi.
Variations of Roasted Veggies with Halloumi & Chickpeas
While this recipe is fantastic as is, there are numerous variations that you can try to personalize the dish to your taste. Here are a few ideas:
- Add More Vegetables: Feel free to experiment with other vegetables such as sweet potatoes, eggplant, or carrots. These vegetables will add additional flavors and textures to the dish.
- Different Cheese: If halloumi isn’t available, you can substitute it with feta or goat cheese. These cheeses won’t have the same texture as halloumi, but they will still complement the roasted vegetables beautifully.
- Spicy Kick: If you love heat, try adding more harissa or some fresh chili peppers to the mix.
- Vegan Option: To make the dish vegan, you can simply leave out the halloumi or replace it with a vegan cheese or tofu for added protein.
Frequently Asked Questions (FAQs) About Roasted Veggies with Halloumi & Chickpeas
1. Can I prepare Roasted Veggies with Halloumi & Chickpeas in advance?
Yes! You can prepare the roasted vegetables and chickpeas in advance and store them in the fridge for up to 2-3 days. When ready to serve, simply reheat the dish and add the halloumi just before baking.
2. Can I make this dish without chickpeas?
Absolutely! If you’re not a fan of chickpeas, you can leave them out or substitute them with other legumes such as lentils or cannellini beans for a different twist.
3. What is ras el hanout?
Ras el hanout is a Moroccan spice blend made of several spices, including cinnamon, cumin, coriander, ginger, and more. It’s aromatic, warm, and slightly sweet, making it a fantastic addition to roasted vegetables.
4. Can I make this recipe without preserved lemon?
If you don’t have preserved lemon, you can substitute it with fresh lemon zest for a similar tangy and citrusy note, though the depth of flavor will be different.
Conclusion
In conclusion, Roasted Veggies with Halloumi & Chickpeas is the perfect dish for anyone looking for a hearty, nutritious, and flavorful meal. The combination of roasted vegetables, golden halloumi, and protein-packed chickpeas makes this dish a wholesome choice for lunch or dinner. Its simple yet vibrant flavors will transport your taste buds straight to the Mediterranean, where fresh ingredients and aromatic spices reign supreme. Whether you’re a vegetarian, a fan of Mediterranean cuisine, or simply looking for something healthy and filling, this recipe will quickly become a favorite in your culinary repertoire. Try it today, and enjoy a satisfying meal that’s full of flavor and texture!
Print
Roasted Veggies with Halloumi & Chickpeas: A Hearty Mediterranean Feast
- Total Time: 40 minutes
- Diet: Vegetarian
Description
Roasted Veggies with Halloumi & Chickpeas is a mouthwatering Mediterranean-inspired dish that combines a variety of roasted vegetables, halloumi cheese, and chickpeas, all seasoned with aromatic spices. The roasted veggies provide a naturally sweet and savory base, while the crispy, golden halloumi adds richness and texture. The addition of chickpeas offers a protein-packed element to the dish, making it a well-rounded, hearty meal that’s perfect for both lunch and dinner. Topped off with a sprinkle of parsley and a drizzle of yogurt, this dish is as satisfying as it is flavorful.
Ingredients
- 2 large Romano peppers, quartered
- 2 zucchinis, sliced into 1cm rounds
- 2 red onions, cut into wedges
- 1 tbsp olive oil
- 200g cherry tomatoes (on the vine)
- 1 tbsp ras el hanout (Moroccan spice blend)
- 2 tsp dried oregano
- 1 tbsp rose harissa
- 1 preserved lemon, peel thinly sliced, pith removed
- 400g chickpeas, drained
- 220g halloumi cheese, cut into thick slices
- ½ small bunch parsley, finely chopped
- Fat-free yogurt, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Roast the vegetables: Toss peppers, zucchinis, and red onions with olive oil in a roasting tin. Roast for 15 minutes.
- Add chickpeas & seasoning: Stir in cherry tomatoes, ras el hanout, oregano, harissa, preserved lemon, and chickpeas. Mix well.
- Prepare halloumi: Cut deep slits into the top of the halloumi in a criss-cross pattern. Nestle it among the veggies.
- Final roasting: Bake for 15-20 minutes until halloumi is golden and veggies are tender.
- Garnish & serve: Sprinkle with parsley and drizzle with yogurt before serving.
Notes
Feel free to mix it up with seasonal vegetables or add a drizzle of tahini or yogurt sauce for extra creaminess. This dish is perfect for meal prep and tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted Veggies with Halloumi & Chickpeas