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.
Wild-caught Hake & Creamy Cajun-spiced Chickpeas
Sustainably-sourced hake fillet tops this warming cajun-spiced stew. Simmer chickpeas with cajun spices, then add Greek yoghurt for a smooth and creamy sauce. A handful of spinach for a hit of green. Vibrant smoked paprika and oregano spice mix for extra flavour and lemon for zing.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp Cajun spice mix (use half) (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 40g baby spinach
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 2 hake fillets (skin off) (Fish)
- 230g chickpeas (Chickpeas, water, salt)
- 2 garlic clove
- 1 pepper
- 1 onion
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 small sweet potato
Nutritional Information
Calories: 697
Protein: 54g
Carbs: 46g
Fat: 25g
Ingredients
- 1 tbsp Cajun spice mix (use a quarter) (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 garlic clove
- 1 small sweet potato (use half)
- 1 pepper (use half)
- 80g greek style yoghurt (use half) (Milk)
- 40g baby spinach (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 unwaxed lemon (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh coriander (use half)
- 150g hake fillet (skin off) (Fish)
- 1 onion (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 702
Protein: 54g
Carbs: 47g
Fat: 25g
Wild-caught Hake & Creamy Cajun-spiced Chickpeas
Sustainably-sourced hake fillet tops this warming cajun-spiced stew. Simmer chickpeas with cajun spices, then add Greek yoghurt for a smooth and creamy sauce. A handful of spinach for a hit of green. Vibrant smoked paprika and oregano spice mix for extra flavour and lemon for zing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a grater, a sieve, a measuring jug & a peeler
Roast the sweet potato & prep
- Cut the sweet potato into 2cm chunks (peel optional)
- Place the sweet potato onto the lined baking tray and toss with the smoked paprika & oregano blend, 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, finely dice the onion. Dice the pepper into 1cm chunks. Finely chop or grate the garlic. Drain and rinse the chickpeas
Fish time
- After 10 mins of cooking, season the hake with salt, then place onto the other side of the potato tray. Drizzle with 1 tsp oil, zest over half the lemon and roast for 16 mins, until cooked through
Simmer the chickpeas
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and fry for 5-6 mins, until softening. Season with salt and pepper
- Add the garlic and the half pack of Cajun spice and cook for 1 min
- Stir in the sundried tomato paste, chickpeas and 150ml hot water (75ml for 1 person). Bring to the boil, then reduce the heat to medium and simmer for 3-4 mins
Finishing touches
- Rinse the spinach. Quarter the lemon. Roughly chop the coriander
- Stir the spinach into the chickpeas and cook for 1 min, until the spinach is wilted
- Remove from the heat, then add a squeeze of lemon juice, the yoghurt and half the coriander. Taste and season with salt and pepper if needed
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the Cajun chickpeas between bowls. Scatter over the sweet potato, then top with the hake. Sprinkle with the remaining coriander. Garnish with the remaining lemon wedges
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