HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Chickpea & Haloumi Saganaki
topBanner
Greek Chickpea & Haloumi Saganaki

Greek Chickpea & Haloumi Saganaki

Read more

Thank goodness the Ancient Greeks took time in between perfecting wrestling and athletics to come up with this tasty number. Named after the pan it’s cooked in, this saganaki with haloumi has been putting smiles on Greek faces forever, so it’s no surprise if it does the same at your house tonight!

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown 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

Not included in your delivery

1 tbs

olive oil

2 tbs

white wine

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)2120 kJ
Fat18.5 g
of which saturates8.1 g
Carbohydrate57.2 g
of which sugars9 g
Dietary Fibre0 g
Protein22.2 g
Cholesterol0 mg
Sodium521 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Saucepan
Baking Dish
Bowl
Cling Wrap
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

2

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

To serve, garnish the chickpea saganaki with the remaining parsley and serve with the couscous.