Smoking haddock and spicy chickpeas

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Smoking Haddock and Spicy Chickpeas
  • 1Yield
  • -1Servings+
  • 5 mPrep Time
  • 20 mCook Time
  • 25 mReady In
Print Recipe

Smoking haddock and spicy chickpeas

Ingredients

Nutrients

Calories
451
Protein
51.2g
Fibre
11.5g
Sodium
1425mg
Carbohydrates
57.1g
Fat Total
4.2g
Saturated Fat
0.6g
Cholesterol
110mg

Step by step method

  • Step 1

    Preheat the oven at 190c/170c fan/gas mark 5.

  • Step 2

    Cut a large piece of aluminium foil, enough to create a parcel for the salmon. Place the salmon on the foil, add the soy sauce, chilli flakes and a pinch of ground pepper. Bring one edge of the foil over to loosely cover the salmon and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure salmon is cooked thoroughly before eating.

  • Step 3

    Drain the chickpeas, place in a saucepan and cover with water, add a pinch of salt, bring to the boil and cook for 3-5 minutes or until piping hot. Remove half of the water and add the tomato paste and paprika, stir and simmer for a further 2 minutes.

  • Step 4

    Place the cooked salmon onto a plate, add the chickpeas and serve.

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