Chickpea & Haloumi Saganaki
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?
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Ingredients
½
red onion
1
red capsicum
1
birdseye chilli
1 tin
diced tomatoes
1 tin
chickpeas
½ block
haloumi
(Contains Milk;)
½ cup
couscous
(Contains Gluten, Wheat; May be present: Soy. )
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
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
Garnish the chickpea saganaki with the remaining parsley and serve with the couscous.