Harissa Haddock and Chickpea Tray bake⁠

*Preheat oven to 180°C*⁠

• Start by adding 2 tbsp of olive oil to your baking tray and pop in the oven to preheat. ⁠
• Meanwhile, dice the aubergine into small chunks and drain & rinse the chickpeas. ⁠
• After around 5 minutes the oil should be hot in the tray, remove from the oven and pour in the aubergine and chickpeas. They should make a satisfying sizzle sound.⁠
• Add 3 tbsp of harissa and stir to evenly coat the contents of the tray. Pop in the oven for 10 minutes. ⁠
• After this time, add the chopped tomatoes and stir until the tomato is incorporated. Then, place the frozen haddock fillets on top. ⁠
• Pop them back in the oven for 5 minutes to allow them to defrost before adding a thin coating of harissa on each fillet. Then place back in the oven for 20 minutes. ⁠
• Relax until the timer is up! Serve with a side of rocket and fresh parsley on the harissa haddock.

So delicious, high in protein both from the lean white fish and the chickpeas. ⁠