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Main course · American

Cod and Chickpea Bowl with Harissa-Lemon Dressing

35 min Serves 4 ~321 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g cod loin
  • 400 g tinned chickpeas, drained
  • 150 g kale, chopped
  • 1 tbsp harissa paste
  • 1 lemon
  • 2 tbsp olive oil
  • 150 g cherry tomatoes, halved

Nutrition (per serving)

Calories
321 kcal
Protein
31.8 g
Carbohydrate
20 g
of which sugars
3.1 g
Fat
11 g
of which saturates
1.5 g
Fibre
9.3 g
Salt
1.00 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Toss the chickpeas with 1 tablespoon of the olive oil and roast for 15 minutes until starting to crisp.

  2. 2

    Season the cod and pan-fry in a little of the remaining oil for 3-4 minutes on each side until it flakes easily.

  3. 3

    Whisk the harissa with the lemon juice and the remaining olive oil to make the dressing.

  4. 4

    Massage the kale with a little of the dressing.

  5. 5

    Divide the kale, roasted chickpeas and cherry tomatoes between four bowls, top with the cod, and drizzle with the remaining dressing.

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