Chickpea and Halloumi Sheet Pan with Sumac Yogurt
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesA simple, veggie sheet pan dinner that’s perfect for a weeknight meal. Chickpeas and halloumi are roasted with chunks of sweet potatoes and red peppers, all seasoned with spices. Enjoy!
Ingredients
- Sheet Pan
1 block (200 g) halloumi cheese, cubed
1 medium sweet potato, cubed
1 red bell pepper, cubed
1 red onion, chopped
1 can chickpeas, drained and rinsed (540 ml)
3 tbsp olive oil
1 tbsp honey
2 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground turmeric
¾ tsp salt
Fresh cilantro, for garnish
- Sumac Yogurt
1 cup plain Greek yogurt
Juice and zest of ½ lemon
1 garlic clove, minced
1 tsp sumac
½ tsp salt
- To Serve: naan, pita bread, rice, or couscous
Instructions
- Preheat the oven to 425°F (220°C) with the rack in the center. Line a baking sheet with parchment paper or a silicone mat.
- On the prepared sheet, combine the halloumi, sweet potato, bell pepper, onion, chickpeas, olive oil, honey, minced garlic, cumin, coriander, paprika, cinnamon, ginger, turmeric, and salt. Toss everything well with your hands and spread it out evenly on the baking sheet.
- Bake for 30-35 minutes, stirring halfway through, until the halloumi is softened and the vegetables are cooked through.
- Meanwhile, in a bowl, mix the Greek yogurt, lemon juice and zest, minced garlic, sumac, and salt. Stir well and set aside.
- Serve the chickpea and halloumi mixture with fresh cilantro, the sumac yogurt, and your choice of naan, pita, rice, or couscous.
