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 & Chickpea Tagine with Herby Yoghurt
Sustainably-sourced hake fillet transforms into a delicious tagine with full-of-fibre chickpeas and a medley of spices like cumin seeds and ground coriander. Sweet peppers and fresh spinach for veg. A dollop of creamy herby yoghurt completes the feast.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 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.)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 4 hake fillets (skin off) (Fish)
- 160g greek style yoghurt (Milk)
- 1 handful of fresh flat-leaf parsley
- 20g pitted green olives
- 460g chickpeas (Chickpeas, water, salt)
- 80g baby spinach
- 2 pepper
- 1 sweet potato
Nutritional Information
Calories: 625
Protein: 53g
Carbs: 39g
Fat: 18g
Wild-caught Hake & Chickpea Tagine with Herby Yoghurt
Sustainably-sourced hake fillet transforms into a delicious tagine with full-of-fibre chickpeas and a medley of spices like cumin seeds and ground coriander. Sweet peppers and fresh spinach for veg. A dollop of creamy herby yoghurt completes the feast.
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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 sieve, a large frying pan, a measuring jug & a small bowl
Get started
- Cut the sweet potato into 1cm chunks
- Place onto one side of the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 20-25 mins, until soft and golden
- Drain and rinse the chickpeas. Thinly slice the peppers. Halve the olives. Rinse the spinach
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pepper and chickpeas and cook for 5-7 mins, until golden
Cook the hake
- After 8 mins, place the hake onto the other side of the potato baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Return to the oven for a further 16 mins, until the fish is cooked through
Build the flavour
- Add the Middle Eastern spice mix and garlic paste to the frying pan. Cook for 1 min, then add 200ml water, the stock, olives and chopped tomatoes. Simmer for 6-8 mins. Until the sauce thickens
Make the herby yoghurt
- Meanwhile, roughly chop the parsley. Transfer to the small bowl and mix with the yoghurt and and a pinch of salt. Add a splash of water to get a drizzling consistency
- When ready, stir the spinach and roasted sweet potato into the tagine and simmer for 1 min, until wilted
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the chickpea tagine into bowls, topped with the hake. Spoon over the herby yoghurt
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