Chermoula Hake with Chickpeas and Spinach
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Ingredients
- 600 g hake fillets
- 3 garlic cloves
- 3 tbsp fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 400 g chickpeas, drained and rinsed
- 150 g spinach
- 400 g chopped tomatoes
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 35.9 g
- Carbohydrate
- 20.3 g
- of which sugars
- 4.8 g
- Fat
- 16.4 g
- of which saturates
- 2.4 g
- Fibre
- 9.3 g
- Salt
- 0.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix half the garlic, half the coriander, the ground cumin, paprika, lemon juice and 1 tablespoon of the olive oil to make the chermoula, then rub it over the hake fillets.
- 2
Heat the remaining olive oil in a wide pan and cook the remaining garlic for 30 seconds, then add the chopped tomatoes and chickpeas and simmer for 10 minutes.
- 3
Stir in the spinach until just wilted, then lay the marinated hake on top.
- 4
Cover and cook gently for 8-10 minutes, until the hake is cooked through and flakes easily.
- 5
Scatter with the remaining coriander and serve straight from the pan.
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