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.
Hake & Chickpea Tagine with Caper Salsa Verde
Sustainably caught 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 punchy caper and parsley salsa verde take it to the next level.
Prep in 10
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 10g capers (Water, Salt, Vinegar)
- 1 pepper
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp red wine vinegar
- 80g baby spinach
- 2 tbsp Moroccan-style seasoning (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp tomato purée
- 2 hake fillets (skin off) (Fish)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 563
Protein: 50g
Carbs: 10g
Fat: 25g
Ingredients
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g baby spinach (use half)
- 150g hake fillet (skin off) (Fish)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp tomato purée (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh flat-leaf parsley (use half)
- 10g capers (use half) (Water, Salt, Vinegar)
- 1 tbsp red wine vinegar (use half)
- 2 tbsp Moroccan-style seasoning (use half) (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 1 pepper (use half)
Nutritional Information
Calories: 563
Protein: 50g
Carbs: 10g
Fat: 25g
Hake & Chickpea Tagine with Caper Salsa Verde
Sustainably caught 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 punchy caper and parsley salsa verde take it to the next level.
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Cooking Instructions
- Drain and rinse the chickpeas. Dice the pepper into 1-2cm squares. Heat a large frying pan with 1 tbsp oil on high heat. Add the peppers and chickpeas and cook for 3-4 mins, until golden. Add the Moroccan spice and tomato puree. Cook for one minute then add 150ml water and stir in the spinach to wilt.
- Season the hake with sea salt. Place on top of the chickpeas, place a lid on and simmer for 5-7 mins until the fish is cooked and the sauce has thickened.
- Meanwhile, make the salsa; roughly chop the parsley and capers. Transfer both to a small bowl and mix with the vinegar, mustard, garlic paste, a pinch of sea salt and 1 tbsp olive oil.
- Serve the chickpea tagine in bowls, top with the hake and spoon over the salsa verde.
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