AuthorGeo FoodsCategorySea FoodIngredients
Preparation
Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chillies and lemon rind, and cook for one minute. Add half the paprika, all the chickpeas and 200 ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, and keep warm. Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill until caramelised and cooked through. Stir the lemon juice into the chickpeas, top with the fish and serve.
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· 2 teaspoons olive oil · ½ onion · 4 garlic cloves · 4 red chillies · 1 lemon rind · 1 teaspoon sweet smoked paprika · 400 g chickpeas · A handful kale · 2 fillets hake · ½ lemonDirections
1Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chillies and lemon rind, and cook for one minute. Add half the paprika, all the chickpeas and 200 ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, and keep warm. Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill until caramelised and cooked through. Stir the lemon juice into the chickpeas, top with the fish and serve.
Ingredients
Directions
Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chillies and lemon rind, and cook for one minute. Add half the paprika, all the chickpeas and 200 ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, and keep warm. Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill until caramelised and cooked through. Stir the lemon juice into the chickpeas, top with the fish and serve.