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.
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Hake Tagine with Almonds & Apricots
A rich tagine with a pescatarian twist - starring our sustainably caught hake. Infused with fragrant cinnamon, cumin seeds and ginger. Stir in juicy sweet apricots, filling chickpeas and spinach. Flaked almonds to complete the Moroccan classic.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 tbsp tomato puree
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 40g baby spinach
- 20g chopped dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 2cm fresh ginger
- 10g flaked almonds (Nuts)
- ½ tsp ground cinnamon
- 1 courgette
- 1 onion
- 2 hake fillets (skin off) (Fish)
- 2 tsp cumin seeds
Nutritional Information
Calories: 574
Protein: 54g
Carbs: 40g
Fat: 23g
Ingredients
- 150g hake fillet (skin off) (Fish)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp tomato puree (use half)
- 2cm fresh ginger (use half)
- 1 courgette (use half)
- 20g chopped dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 onion (use half)
- 10g flaked almonds (use half) (Nuts)
- 40g baby spinach (use half)
- 0.5 tsp ground cinnamon (use half)
- 2 tsp cumin seeds (use half)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
Nutritional Information
Calories: 574
Protein: 54g
Carbs: 40g
Fat: 23g
Hake Tagine with Almonds & Apricots
A rich tagine with a pescatarian twist - starring our sustainably caught hake. Infused with fragrant cinnamon, cumin seeds and ginger. Stir in juicy sweet apricots, filling chickpeas and spinach. Flaked almonds to complete the Moroccan classic.
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Cooking Instructions
- Boil a half-full kettle. Finely slice the onion. Finely chop or grate the ginger. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add half the cumin seeds and toast for 1 min. Add the onion and cook for 5 mins, until softened. Dissolve the stock cube in a jug with 250ml boiling water (125ml for 1 person). Drain and rinse the chickpeas.
- Add the ginger and cook for 2 mins, until fragrant. Add the chickpeas, cinnamon and tomato puree and cook for 2 mins. Add the stock and the spinach. Stir, then place the hake on top and season with sea salt and black pepper. Cover with a lid and simmer for 8-10 mins, until the fish is cooked through.
- Thinly slice the courgette into 1/2cm thick half-moons. Heat another large frying pan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Reheat the almond pan with 1/2 tbsp oil to medium-high heat. Add the courgette and remaining cumin seeds and cook for 3-4 mins, until golden brown and soft. Season with sea salt.
- Serve the chickpea tagine in bowls and top with the courgette and hake. Scatter over the almonds and apricots.
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