• 400g can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 4 tbsp runny honey
  • 2 tbsp harissa
  • 1 garlic clove, crushed
  • ½ thumb-sized piece ginger, finely grated
  • 2 cod fillets or other sustainable firm white fish
  • 120g green beans or long-stem broccoli, trimmed


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.

  • STEP 2

    Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.

  • STEP 3

    While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.6 ratings