Photo of Haddock with chickpea ragù by WW

Haddock with chickpea ragù

1 - 5
PersonalPoints™ per serving
Total Time
30 min
5 min
25 min
Our delicious take on a rich tomato-and-herb sauce has all of the flavour you’d expect


Olive Oil

½ tablespoons


1 large, finely chopped

Tinned Tomatoes

1 can(s), large

Thyme, Fresh

3 sprig(s), leaves stripped

Rosemary, Fresh

2 sprig(s), leaves stripped

Vegetable stock cube(s)

1 cube(s)

Chickpeas, cooked

2 can(s), large, drained

Haddock, raw

4 fillet(s), medium

Green Beans

300 g


1 medium


  1. Heat the oil in a large frying pan and cook the onion for 5-6 minutes, until softened. Tip in the chopped tomatoes, then fill the tin halfway with water and add to the pan. Crumble in the stock cube and add the herbs. Bring to a simmer and cook for 5 minutes, then add the chickpeas.
  2. Make four wells in the mixture and nestle a haddock fillet in each one. Cover and simmer for 7-8 minutes, until the fish is just cooked through.
  3. Meanwhile, cook the beans in a pan of boiling water for 5-6 minutes, until tender. Divide the fish and chickpea ragù between 4 bowls, and add the beans and lemon wedges, to serve.


For a vegetarian option, poach 4 eggs in place of the fish. Cook in the same way, until the egg whites are firm.