Halloumi, Chickpea & Tomato Pasta Bake
This Halloumi, Chickpea & Tomato Pasta Bake is a fantastic weeknight meal that comes together with minimal fuss. It's packed with savory halloumi, tender chickpeas, and a bright tomato sauce, all baked with pasta into a satisfying dish. The one-pot nature means less cleanup and more time to enjoy your meal.
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large, oven-safe pan or Dutch oven over medium heat.
Add the chopped onions and cook for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and chili powder, cooking for another minute until fragrant.
Add the canned chopped tomatoes, drained and rinsed chickpeas, uncooked pasta, and vegetable broth to the pan. Stir well to combine.
Bring the mixture to a simmer, then cover the pan and transfer it to the preheated oven.
Bake for 20 minutes, or until the pasta is nearly cooked through and most of the liquid has been absorbed. Stir halfway through baking.
While the pasta bakes, slice the halloumi into 1cm (0.4 inch) thick pieces.
Remove the pan from the oven. Arrange the halloumi slices over the top of the pasta bake.
Return the uncovered pan to the oven and bake for another 10-15 minutes, or until the halloumi is golden brown and crispy, and the pasta is fully cooked.
Season with salt and black pepper to taste before serving.
Feel free to add other vegetables like bell peppers or spinach for extra nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of water or broth if it seems dry.