Ras el hanout roast chickpeas with halloumi from The Guardian Feast Supplement, May 11, 2019 by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Recipe appears online "Ras el hanout roasted chickpeas with broccoli and halloumi".

  • aeybkme on May 07, 2023

    Delicious but needs some lemon or it's too sweet. We doubled the halloumi.

  • FJT on October 04, 2019

    Loved the concept but the dish didn't come together for me (possibly my execution was at fault?). My chickpeas were popping in the oven after 10 minutes and the orange oil had either been absorbed or evaporated at this point, so there wasn't any to toss the greens or cheese in (I added extra olive oil so that it didn't all dry out). Putting a whole block of halloumi under a hot grill results in a well-cooked top, but the bottom part doesn't cook much and isn't particularly appealing. The revelation in this dish is the pairing of the halloumi with the tahini / orange dressing and I would be tempted to grill halloumi in slices (or fry it in a pan) and serve with that dressing without the rest of the dish in future.

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