Hake & Chickpea-Spinach Stir-fry

Serves 2

In the Box

• Diced Cornish hake fillet (500 g)
• Red onion (125 g)
• Red pepper (200 g)
• Perpetual spinach (approx. 150 g)
• Chickpeas (400 g tin)
• Flat-leaf parsley (50 g bunch)

From Your Fridge / Store Cupboard

• 2 tbsp olive oil or rapeseed oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 small garlic clove, crushed (optional)
• ½ lemon – zest and juice
• Salt & freshly ground black pepper
• Optional: pinch of chilli flakes or splash of white wine

Cooking Instructions

1. Prep the ingredients:
   Drain and rinse the chickpeas. Peel and slice the onion. Deseed and slice the red pepper. Roughly chop the parsley and set aside.
2. Cook the hake:
   Pat the diced hake dry with kitchen paper and season with salt, pepper, and half the smoked paprika.
   Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the hake and cook for 1–2 minutes per side until just opaque. Remove from the pan and set aside on a plate.
3. Sauté the vegetables:
   In the same pan, add another 1 tbsp of oil. Add the onion and red pepper (and garlic if using) and cook for 4–5 minutes until softened.
   Sprinkle in the remaining paprika and cumin; cook for another 30 seconds to release the flavours.
4. Add the chickpeas:
   Stir in the chickpeas, season with salt and pepper, and cook for 2–3 minutes, stirring occasionally.
   Add a splash of water (or wine) if the pan looks dry.
5. Combine everything:
   Add the spinach and let it wilt, stirring gently. Return the hake to the pan and fold through carefully so the fish doesn’t break up.
   Cook for 1–2 minutes until everything is hot.
6. Finish & serve:
   Squeeze over the lemon juice, scatter with lemon zest and chopped parsley, and taste for seasoning.
   Serve immediately, ideally with warm crusty bread, couscous, or brown rice to soak up the juices.

Tip:

For extra depth, add a spoonful of harissa or a sprinkle of chilli flakes for a gentle heat.