Honeyed harissa cod with crispy chickpeas
- Preparation and cooking time
- Serves 2
- 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.