Ras El Hanout Roasted Chickpeas With Broccoli Halloumi Recipes

RAS EL HANOUT ROASTED POTATOES

Steps:

• Preheat the oven to 425F/220?C/Gas mark 7.
• Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
• Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.

ROASTED VEG, CHICKPEA & HASSELBACK HALLOUMI TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the peppers, courgettes and red onion wedges together in a roasting tin along with the rapeseed oil, and roast for 15 mins. Tip in the cherry tomatoes, ras el hanout, oregano, harissa, preserved lemon and chickpeas, and toss to combine. Cut deep slits into the top of the halloumi, about halfway down, in a criss-cross pattern. Nestle the halloumi among the veg in the tin and roast for a further 15-20 mins until the cheese is lightly golden and the veg is tender.
• Scatter over the parsley, then drizzle over some yogurt just before serving.

RAS EL HANOUT ROASTED CHICKPEAS

Steps:

• 1. If using Dried Chickpeas: soak the chickpeas in 6 cups of water for atlas 5 hours (overnight preferred). Drain, rinse well and place in a pan with enough water to cover them by about 3cm. Bring the water to the boil. Reduce to a simmer and cook, covered, for around 30 to 45 minutes until the chickpeas are soft but not mushy.
• 2. Drain and allow to cool slightly
• 3. Preheat your oven to 210°C/ °F
• 4. PLlce chickpeas (either cooked or from a can) init a bow
• 5. Mix together the Ras el Hanout spice paste and olive oil until well combined and Stir through the chickpeas. Make sure the chickpeas are well coated in the spices.
• 6. Line a baking sheet with baking paper and spread the chickpeas out in a single layer. Place in the over for fifteen minutes before giving the pan a shake (or the chickpeas a stir) and place back into the oven for another 10 minutes.
• 7. Remove from the oven and sprinkle over the cilantro. Pour into a bowl and serve