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  1. Dice all veggies into small cubes of equal size – about 1cm x 1xm
    Fry onions in a hob and oven safe casserole dish until softened
  2. Add garlic, carrots and aubergine
  3. Add courgette, chickpeas, chopped tomatoes and mix
  4. Finally add veg stock pot, tomato puree, harissa paste, paprika, turmeric, cumin, oregano and salt and mix again to combine
  5. Bring to boil, then cover with a lid and turn heat down to low
  6. Simmer for 20-30 minutes until thickened
  7. Slice halloumi into 10 slices, add to the top and place under the grill until golden
  8. Garnish with fresh coriander before serving

Top Tips

  • Keep stirring when adding ingredients, to stop sticking to the bottom of the pan
  • You need to make sure that the pan you use is oven safe as well as hob safe – no plastic handles etc!
  • This recipe is great because you can skip ingredients you don’t like/don’t have, and can add in other vegetables and spices as you see fit! It’s perfect for adapting and working with what you have available!
  • If your vegetable base isn’t as thick as you would like when you remove the lid after your 30 minutes of simmering, just leave the lid off and cook on a higher heat, stirring continuously, until you reach the thickness you desire