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Overhead shot of haddock and chickpeas on plate with rocket salad and glass baking dish with haddock and chickpea bake
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5 from 4 votes

Harissa Haddock and Chickpea Tray bake⁠

Whip up this easy to make and delicious Harissa Haddock and Chickpea Tray bake⁠. It's low in calories and packed full of flavor from the rich, warming harissa paste and tomato sauce. Enjoy!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: mains
Cuisine: NORTH AFRICA
Servings: 5
Calories: 375kcal
Cost: £1.55

Ingredients

  • 475 g frozen haddock fillets (£2.99⁠)
  • 2 tins of chickpeas (£0.60⁠)
  • 2 tins of chopped tomatoes (£0.56⁠)
  • 1 aubergine (£0.67⁠)
  • 4 tbsp harissa paste (£1.97⁠)
  • Bunch of fresh parsley (£0.50⁠)
  • Bag of rocket (£0.48⁠)

Cupboard Essentials

  • 2 tbsp of olive oil

Instructions

*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. ⁠

    Nutrition

    Calories: 375kcal | Carbohydrates: 34g | Protein: 36g | Fat: 10g