Spiced veggie one-pot with crispy halloumi and sprout crumb
- Jessica Marigliano-Barry
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
0 reviews
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Celebrate winter veg (think parsnips and brussels sprouts) in this comforting one-pot, flavoured with rose harissa and ras el hanout
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Try our spiced veggie one-pot with crispy halloumi and sprout crumb, then discover braised courgettes and cannellini beans, one-pot creamy lemon and spinach ravioli, gigantes plaki and one-pot vegetarian pasta.
Swap the chard for spinach if you prefer. Gordal or queen chickpeas are bigger and more flavoursome but you can use two cans of standard chickpeas if you prefer.
Spiced veggie one-pot with crispy halloumi and sprout crumb recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
225g halloumi
coarsely grated
-
150g brussels sprouts
thinly sliced
-
1 tsp ras el hanout
-
100g swiss chard
stems roughly chopped, leaves shredded
-
250g parsnips
peeled and cut into 2cm chunks
-
700g jar of gordo or queen chickpeas
-
250ml vegetable stock
-
1 heaped tbsp rose harissa paste
-
½ lemon
juiced
-
crusty bread
to serve
Nutrition: per serving
- kcal470
- fat24g
- saturates11g
- carbs31g
- sugars8g
- fibre12g
- protein26g
- salt2.1g
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Method
-
step 1
Heat 11/2 tbsp of the oil in a shallow casserole, then fry the halloumi and sprouts with the ras el hanout, stirring regularly, for 8-10 mins until the cheese is crisp and the sprouts are wilted and starting to char. Remove from the pan.
-
step 2
Add the remaining ½ tbsp of oil, the chard stems and parsnips. Cook for 2 mins until starting to take on some colour, then add the chickpeas in their liquid and the stock.
-
step 3
Stir in the harissa, then simmer, partially covered, for 10 mins until the parsnips are tender.
-
step 4
Add the chard leaves and stir until wilted. Squeeze in the lemon juice and add some freshly ground black pepper.
-
step 5
Top with the sprouts and halloumi. Serve with crusty bread for soaking up the aromatic liquid.
More one-pot veggie mains
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Authors
Jessica Marigliano-Barry
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