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Roasted Hake with Greek-style Lemon Chickpea Broth
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.
High protein
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tsp dried oregano
- 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
Nutritional Information
Calories: 718
Protein: 61g
Carbs: 47g
Fat: 30g
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)
Nutritional Information
Calories: 829
Protein: 65g
Carbs: 48g
Fat: 40g
Roasted Hake with Greek-style Lemon Chickpea Broth
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.
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Goodness from natural food - full of fibre
Cooking Instructions
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
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