Harissa paste adds rich heat to this fish and chickpea stew. Serve with a dollop of yoghurt on top and crusty ciabatta for dipping.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.5 g||10.2 g|
|Protein||9.5 g||38.7 g|
|Salt||1.05 g||4.27 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Add the ciabatta rolls to a baking tray and put the tray in the oven for 5-6 min or until warmed through
While the ciabatta rolls are in the oven, heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat
Drain the chickpeas
Once hot, crumble the Knorr vegetable stock cube[s] into the pan and add the roasted garlic paste, tomato paste and chickpeas
Cook for 30 secs
Add 150ml [300ml] boiled water to the pan with the honey and harissa paste (can't handle the heat? Go easy!)
Give everything a good mix up and bring to the boil over a high heat
Once boiling, sit the haddock bites over the sauce and cook, covered, for 2-3 min or until cooked through - this is your harissa haddock stew
Note: Please make sure you cook your fish thoroughly (until piping hot!) as cooking equipment varies
Meanwhile, chop the parsley and dill roughly, including the stalks
Set the harissa haddock stew and warmed ciabattas in the centre of the table, ready to share
Mix the natural yoghurt through the sauce and top with the chopped herbs
Season with a grind of pepper