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.
Greek-Inspired Lemon Chickpea Broth with Wild-caught Cod
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 wild-caught cod to complete the dish. One bite, and you'll be transported to the beaches of Santorini.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp tahini (Sesame)
- 2 courgette
- 570g queen chickpeas (Chickpeas in their bean stock (water and salt).)
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 handful of fresh dill
- 2 leek
- 5 garlic clove
- 1 unwaxed lemon
- 4 cod fillets (skin off) (Fish)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 505
Protein: 50g
Carbs: 29g
Fat: 21g
Greek-Inspired Lemon Chickpea Broth with Wild-caught Cod
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 wild-caught cod to complete the dish. One bite, and you'll be transported to the beaches of Santorini.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Pull out a large saucepan, a measuring jug & a grater
Bake the cod
- Place the cod onto the lined baking tray
- Zest over half the lemon, drizzle with 2 tsp oil and season with salt and pepper
- Rub to coat, then bake for 21 mins, until cooked through
Let's prep
- Meanwhile, trim and thinly slice the leeks and courgettes 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 1 tbsp oil on medium heat. Once hot, add the courgette and cook for 3-4 mins, until starting to soften, then add the leeks 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 bean stock, the tahini, oregano, stock powder and 500ml water. Bring to the boil and simmer for 4-5 mins, until reduced slightly
Finish & 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 cod and sprinkle over the remaining dill
- Serve with the remaining lemon wedges alongside for squeezing over
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