Step 1

Preheat oven to 220°C/200°C fan forced. Heat 1 ⁄4 cup of the oil in a large flameproof baking tray over medium heat. Add onion, garlic and parsley stems. Cook, stirring, for 3 minutes or until softened. Add harissa, cumin, paprika, coriander and cinnamon. Cook, stirring, for 2 minutes or until aromatic. Add capsicum, eggplant and remaining oil. Season. Cook, stirring occasionally, for 10 minutes.

Step 2

Add passata, chickpeas, half the parsley leaves and 1 tsp honey to the dish. Bring to a simmer. Reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until vegetables are soft. Remove from heat. Top with haloumi. Bake uncovered for 10 minutes. Drizzle with remaining honey and sprinkle with sesame seeds. Bake for 10-15 minutes or until haloumi is golden. Set aside for 10 minutes to cool slightly. Sprinkle with remaining parsley. Serve with flatbread.