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Chickpea & Haloumi Saganaki

Chickpea & Haloumi Saganaki

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Saganaki comes from the name of the small frying pan used to prepare the dish in, and there are actually a huge variety of Greek dishes that might be whipped up in it. Filled with nutty chickpeas and paired with buttery parsley couscous, every mouthful of this Saganaki is a moment in heaven. We’ve also used haloumi in our version... Need we say more?

Tags:Nut FreeSpicyVeggie
Allergens:MilkGluten

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1

red capsicum

1

birdseye chilli

1 tin

diced tomatoes

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

½ block

haloumi

(ContainsMilk)

½ cup

couscous

(ContainsGluten)

½ bunch

parsley

1 clove

garlic

Not included in your delivery

1 tbs

olive oil

2 tbs

white wine (optional)

½ cup

boiling water

1 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2550 kJ
Fat22.1 g
of which saturates9.4 g
Carbohydrate70 g
of which sugars11 g
Dietary Fibre0 g
Protein26.2 g
Cholesterol0 mg
Sodium556 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Chopping board
Saucepan
Baking Dish
Bowl
Cling Wrap
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat the grill to a medium-high heat. To prepare the ingredients, finely chop the red onion, birdseye chilli (deseeded) and parsley. Dice the red capsicum and slice the haloumi. Peel and crush the garlic. Drain and rinse the chickpeas. Melt the butter.

2

Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and red capsicum and cook for 3 minutes or until soft. Add the birdseye chilli and the garlic and cook for a further 2 minutes. Add the diced tomatoes, white wine and some 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.

3

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.

4

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.

5

Garnish the chickpea saganaki with the remaining parsley and serve with the couscous.