This meatless dish featuring halloumi ‘fries’ is full of flavor
Chopped fresh cilantro, for garnish
1. Heat oven to 400 degrees. Put carrots, onion and 2 tablespoons of the oil onto a large baking sheet. Roast, stirring often, until nearly tender, about 15 minutes.
2. In a small dish, mix remaining 2 tablespoons oil, the vinegar, salt, cinnamon, turmeric, cayenne, pepper and saffron until salt is dissolved. Stir mixture into carrots. Stir in chickpeas and tomatoes.
3. Roast, stirring every 5 minutes, until tomatoes are soft and golden, about 15 minutes. Meanwhile, make the Crispy halloumi fries.
4. Stir spinach into the hot chick pea mixture to wilt it slightly. Pile mixture into shallow serving bowls. Top with pan juices. Top with Crispy halloumi fries. Garnish with dollops of zhoug sauce and cilantro.
(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)
©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
