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Bold Bean Co Honeyed Trout & Harissa Chickpeas with Mediterranean Veg, Lime Yoghurt & Coriander
Dig into goodness with Mindful Chef x Bold Bean Co. Here, you’ll roast buttery sustainably-sourced trout with heaps of vibrant veg - think delicate courgettes, juicy peppers and sweet onions. Then dish ‘em up with a fiery stew, starring giant Queen Chickpeas, infused with fiery harissa and sticky honey. Drizzle over with a creamy lime yoghurt dressing for the perfect bite. There is nothing more comforting than beans.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander
- 15ml hot honey (honey, chilli extract)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 570g queen chickpeas (use half) (Chickpeas in their bean stock (water and salt).)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 1 romano pepper
- 2 trout fillets (skin on) (Fish)
- 1 tsp ground cumin
- 1 onion
- 1 courgette
Nutritional Information
Calories: 610
Protein: 42g
Carbs: 37g
Fat: 32g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 romano pepper (use half)
- 1 trout fillet (skin on) (Fish)
- 1 handful of fresh coriander (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 570g queen chickpeas (use a quarter) (Chickpeas in their bean stock (water and salt).)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lime (use half)
- 1 tsp ground cumin (use half)
- 1 onion (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 623
Protein: 44g
Carbs: 37g
Fat: 33g
Bold Bean Co Honeyed Trout & Harissa Chickpeas with Mediterranean Veg, Lime Yoghurt & Coriander
Dig into goodness with Mindful Chef x Bold Bean Co. Here, you’ll roast buttery sustainably-sourced trout with heaps of vibrant veg - think delicate courgettes, juicy peppers and sweet onions. Then dish ‘em up with a fiery stew, starring giant Queen Chickpeas, infused with fiery harissa and sticky honey. Drizzle over with a creamy lime yoghurt dressing for the perfect bite. There is nothing more comforting than beans.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with baking parchment
- Pull out a grater, a medium saucepan, a small bowl & a measuring jug
Get roasting
- Dice the courgette into 2cm chunks. Thinly slice the pepper. Cut the onion into 2cm wedges
- Add the prepped veg to the lined baking tray and toss with the cumin, 2 tsp oil, salt and pepper. Place the trout (skin-side up) alongside the veg, drizzle with 1 tsp oil and season with salt
- Roast all for 20 mins, until golden and cooked through
Make the lime yoghurt
- Meanwhile, zest and halve the lime
- In the small bowl, combine the yoghurt with the lime zest and the juice from half the lime. Stir in 1 tbsp water (1/2 tbsp for 1 person) to get a drizzly consistency. Season with a pinch of salt and pepper
Simmer the chickpeas
- Heat the medium saucepan on medium heat. Once hot, add the half jar of chickpeas (with their stock), the harissa, stock powder, half the honey and 150ml water (75ml for 1 person). Simmer for 3-4 mins, until thickened slightly
- When the trout has 5 mins remaining, drizzle over the remaining honey, turn to coat, then return to the oven for the remaining time
Plate up
- Roughly chop half the coriander. Stir the chopped coriander through the chickpeas with the roasted veg
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the chickpeas and veg between bowls, topped with the trout. Drizzle over the yoghurt and scatter with the remaining coriander. Garnish with the remaining lime, cut into wedges
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