Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Haddock with chickpea ragù by WW

Haddock with chickpea ragù

1
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Our delicious take on a rich tomato-and-herb sauce has all of the flavour you’d expect

Ingredients

Olive Oil

½ tablespoon(s)

Onion

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

1 cube(s)

Chickpeas, cooked

2 can(s), large, drained

Haddock, raw

4 fillet(s), medium

Green Beans

300 g

Lemon

1 medium

Instructions

  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.

Notes

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

You might like

You might like