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Photo of Haddock with chickpea ragù by WW

Haddock with chickpea ragù

1
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Our delicious take on a rich tomato-and-herb sauce has all of the flavour you’d expect

Ingredients

Olive Oil

½ tablespoon(s)

Onion

1 large, finely chopped

Tinned Tomatoes

1 can(s), large

Thyme, Fresh

3 sprig(s), leaves stripped

Rosemary, Fresh

2 sprig(s), leaves stripped

Vegetable stock cube

1 cube(s)

Chickpeas, cooked

2 can(s), large, drained

Haddock, raw

4 fillet(s), medium

Green Beans

300 g

Lemon

1 medium

Instructions

  1. Heat the oil in a large frying pan and cook the onion for 5-6 minutes, until softened. Tip in the chopped tomatoes, then fill the tin halfway with water and add to the pan. Crumble in the stock cube and add the herbs. Bring to a simmer and cook for 5 minutes, then add the chickpeas.
  2. Make four wells in the mixture and nestle a haddock fillet in each one. Cover and simmer for 7-8 minutes, until the fish is just cooked through.
  3. Meanwhile, cook the beans in a pan of boiling water for 5-6 minutes, until tender. Divide the fish and chickpea ragù between 4 bowls, and add the beans and lemon wedges, to serve.

Notes

For a vegetarian option, poach 4 eggs in place of the fish. Cook in the same way, until the egg whites are firm.

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