Spiced Chickpea, Halloumi & Potato Traybake with a Mango Chu

• celkový čas: 1 hour 7 minutes

Ingredience

Girlies, my weekly food shop averages at £35 and I post what I make & eat so follow for more !! @emsbalance}

WELL seeing as you all loved the last one so much, here is an indian inspired version. The mango chutney on the halloumi literally sent me into ORBIT. You’re welcome. 🤠

This portion serves 2 but I’ll pop the recipe below for 4 because tbh, it just makes more sense. Serve with a peshwari naan for MAXIMUM enjoyment xxx

Ingredients - serves 3/4! 👩🏼🍳

1kg baby potatoes

Minced garlic & ginger (or fresh, I’m just lazy tbh)

Chilli flakes, medium curry powder, paprika

1 large red onion

1 tin of chickpeas, drained

1 tin chopped tomatoes

1tsp sugar

1 block halloumi

2tbsp mango chutney

Greek yoghurt / Raita

Fresh coriander

Pokyny

Preheat oven to 200 degrees.

Chop baby potatoes into small chunks & lightly oil. Season with minced garlic & ginger, chilli flakes, curry powder & paprika. Pop into the oven for 20 minutes.

After 20 minutes, remove from the oven and add sliced red onion & chickpeas. Give it a good mix and pop back into the oven for 20 minutes.

Whilst that cooks, heat minced garlic & ginger in a small saucepan and add chopped tomatoes. Season with a little curry powder, chilli, salt & pepper along with your sugar. Bring to a simmer and allow to thicken slightly. I also stirred through a tsp of mango chutney once ready!

Remove potatoes from oven (checking that they’re soft) and switch the oven to grill.

Top potatoes with spoonfuls of your tomato mix & sliced halloumi. Combine your mango chutney with a small splash of hot water & brush it over the halloumi before popping under the grill for 5-10 minutes, or until the halloumi is golden and bubbling.

Top with Greek yoghurt or raita & fresh coriander!