Halloumi, broccoli and chickpea bake

By Anna Jones
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A variation of this goes into our oven at least once a week. I pinched this way of cooking halloumi from my friend and brilliant cook Georgina Hayden. Ras el hanout is a North African spice mix that I always have on hand, but if you don't have it, try a mixture of ground cinnamon, cumin, and smoked paprika or chilli powder. Vegans could swap the halloumi for a block of firm tofu rubbed with more ras el hanout and olive oil, or use vegan-style halloumi in the same way.


  • 2 x 400g tins chickpeas or 1 x 700g jar, drained
  • 1 heaped teaspoon rasel hanout
  • 1 unwaxed orange
  • Olive oil
  • 200g block of halloumi or vegan halloumi-style cheese (sometimes called 'M edi terranean -style' )
  • 3 tablespoons tahini
  • 250g purple-sprouting or Tenderstem broccoli
  • A large handful of pumpkin seeds
  • Seeds from 1 pomegranate
  • A small bunch of parsley, leaves picked


  1. Heat the oven to 220'C/200'C fan/gas 7. Spread the chickpeas on a large roasting tray, sprinkle with the ras el hanout, the zest and juice of half the orange (grate the remaining zest into a bowl), drizzle with olive oil and season. Roast for ten minutes. Meanwhile, score the top of the halloumi block with 5mm-deep criss-crosses, then set aside. In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil - if your tahini is thick, it might need a really good stir.
  2. Once the chickpeas have had ten minutes, take them out of the oven and turn on the grill (broiler). Add the halloumi, broccoli and pumpkin seeds to the tray, toss everything together, so it is all coated in the orangey spiced oil, then put under the grill (broiler) for ten minutes, until the halloumi is golden, the broccoli spears are softened and the florets are crisp.
  3. Sprinkle over the pomegranate seeds and parsley, drizzle over the tahini mix, then drizzle the halloumi with honey. Serve with flatbreads.

From the book ONE: POT, PAN, PLANET by Anna Jones. Copyright © 2021 by Anna Jones. Published by 4th Estate, an imprint of HarperCollins Publishers. Reprinted by permission. 

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