Roasted Hake with Greek-style Lemon Chickpea Broth

Serving size

1 person 2 people 4 people

Ingredients

10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
2 tbsp tahini (Sesame)
570g queen chickpeas

(Chickpeas in their bean stock (water and salt).)
1 handful of fresh dill
3 garlic clove
1 courgette
1 leek
2 hake fillets (skin off) (Fish)
1 unwaxed lemon

Allergens

Contains: Sesame, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	718Kcal
	419kJ	3003kJ
Fat	4.2g	30g
of which saturates	0.6g	4.6g
Carbohydrates	7g	47g
of which sugars	0.9g	6.7g
Protein	8.5g	61g
Salt	0.58g	4.1g
Fibre	3.4g	24g

Ingredients

10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
2 tbsp tahini (Sesame)
150g hake fillet (skin off) (Fish)
1 leek (use half)
570g queen chickpeas (use half)

(Chickpeas in their bean stock (water and salt).)
1 courgette (use half)
3 garlic clove
1 unwaxed lemon (use half)
1 handful of fresh dill (use half)
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)

Allergens

Contains: Sesame, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	829Kcal
	468kJ	3468kJ
Fat	5.4g	40g
of which saturates	0.8g	6.1g
Carbohydrates	7g	48g
of which sugars	0.9g	6.9g
Protein	8.7g	65g
Salt	0.56g	4.1g
Fibre	3.5g	26g

Back

High protein 2/3 daily fibre 4 of 5 a day Low sat fat

Roasted Hake with Greek-style Lemon Chickpea Broth

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Fish

This vibrant chickpea broth will bring the Greek sunshine to your plate. Featuring Bold Beans' Queen Chickpeas, cooked low and slow to preserve flavour and texture - making them extra creamy and tasty. Here, you'll simmer them alongside leeks and courgettes in a flavourful lemon tahini broth. Top with roasted hake to complete the dish. One bite, and you'll be transported to the beaches of Santorini.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas 9
Line a baking tray with parchment paper
Pull out a large saucepan, a measuring jug & a grater

Bake the hake

Place the hake onto the lined baking tray. Zest over half the lemon, drizzle with 1 tsp oil and season with salt and pepper
Rub to coat, then bake for 17 mins, until cooked through

Let's prep

Meanwhile, trim and thinly slice the leek and courgette into 1/2cm half-moons
Zest the remaining lemon and cut into wedges. Finely chop or crush the garlic. Finely chop the dill

Simmer the broth

Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the courgette and cook for 3-4 mins, until starting the soften, then add the leek and cook for a further 4-5 mins. Season with salt and pepper
Add the garlic and lemon zest. Cook for 1 min, then stir in the chickpeas (with their juice), tahini, oregano, stock powder and 300ml water (150ml for 1 person)
Bring to the boil and simmer for 4-5 mins, until reduced slightly

Last bits & plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Stir the juice from half the lemon and half the dill through the broth. Season to taste
Share the chickpea broth between bowls. Top with the hake and sprinkle over the remaining dill
Garnish with the remaining lemon wedges alongside, for squeezing over