Haddock with chickpea ragù
1
Points®
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.
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