Chickpea ratatouille & haloumi bake
Delight your taste buds with this Chickpea Ratatouille & Haloumi Bake! This vibrant dish features a medley of eggplant, zucchini, red pepper, and cherry tomatoes, perfectly seasoned with red hot chili peppers and a savory pasta sauce. Enhanced with the richness of chickpeas and topped with golden haloumi, it's a wholesome meal bursting with flavor. Perfect for cozy dinners or impressing guests!
- 09 Mar 2025
- Cook time 35 min
- Prep time 35 min
- 4 Servings
- 9 Ingredients
Chickpea ratatouille and haloumi bake is a delectable and nutritious dish that combines the vibrant flavors of Mediterranean cuisine. Packed with a variety of vegetables and protein-rich chickpeas, this dish is both hearty and healthy, making it perfect for a family dinner or a special occasion. The addition of haloumi cheese adds a delightful savory note, creating a harmonious blend of textures and tastes. Follow the simple steps below to create this colorful and delicious meal.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Wash all vegetables thoroughly. Chop the red onion and red pepper, dice the eggplant, slice the zucchini into half-moons, and halve the cherry tomatoes. Finely chop the red hot chili peppers, adjusting the amount based on your heat tolerance.
In a large ovenproof skillet, heat 2 tbsp of olive oil over medium heat. Once hot, add the chopped red onion and sauté for 2-3 minutes until softened.
Add the diced eggplant and sliced zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they start to soften and become golden brown.
Add the chopped red pepper and red hot chili peppers to the skillet. Stir well to combine and cook for another 3-4 minutes.
Pour in the 2 cups of pasta sauce and add the drained chickpeas. Stir well to ensure all vegetables are evenly coated in sauce. Let the mixture simmer for about 5 minutes.
Stir in the halved cherry tomatoes and season the mixture with salt and pepper to taste. Let it cook for an additional 2-3 minutes.
Arrange the haloumi slices evenly over the top of the vegetable mixture.
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the haloumi is golden brown and the vegetables are tender.
Once baked, remove the skillet from the oven. Garnish with fresh basil or parsley if desired. Serve hot, and enjoy your Chickpea Ratatouille & Haloumi Bake!
Tips:
- Make sure to chop all the vegetables to a similar size to ensure even cooking.
- For a spicier dish, leave the seeds in the red hot chili peppers; for a milder version, remove them before chopping.
- Drain and rinse the canned chickpeas thoroughly to remove any excess sodium.
- If you prefer a less tangy sauce, opt for a low-acidity pasta sauce or make your own using fresh tomatoes.
- Preheat the oven to ensure the dish bakes evenly and the haloumi becomes beautifully golden and crispy.
- Feel free to add other vegetables like bell peppers, mushrooms, or spinach for added variety.
- Garnish with fresh herbs like basil or parsley just before serving for an added burst of freshness.
There you have it—a delicious and healthy chickpea ratatouille and haloumi bake, packed with flavors and nutrients. This dish not only delights the senses but also provides a balanced meal that can be enjoyed by everyone at the table. Serve it as a main course or as a side, and pair it with a fresh salad or crusty bread for an unforgettable dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 11g | 30% |
| Sugar 20g | 20% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.44g | 5% |
| Cholesterol 2.30mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 60mg | 11% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 0.81mg | 48% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 90mg | 103% |
| Vitamin E 3.98mg | 27% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 99mg | 7% |
| Copper, Cu 0.45mg | 50% |
| Iron, Fe 3.11mg | 28% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 1350mg | 40% |
| Selenium, Se 3.79ug | 7% |
| Sodium, Na 500mg | 34% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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