Haddock & Chickpea Cassoulet - Eaternal Health€¦ · Haddock & Chickpea Cassoulet Serves 4 GL...
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OPTIMUM NUTRITION AND INSPIRED LIVING ________________________________________________________________________________ ________________________________________________________________________________ www.eaternalhealth.co.uk email: [email protected] tel: 07938 597016 Haddock & Chickpea Cassoulet Serves 4 GF.DF. Ingredients 1 onion finely chopped 4 anchovy fillets finely chopped 1 garlic clove crushed ½ small aubergine, cubed 1 red pepper, diced 1 punnet cherry tomatoes or a tin of chopped tomatoes 1 pinch paprika ¼ tsp mixed herbs or fresh of your choice 400g tin of chickpeas or 180g dried chickpeas approx. 4 haddock fillets 200g baby spinach Method Fry the onion in a little coconut oil for a couple of minutes in a large pan with lid. Add the anchovies and crushed garlic. Stir through for another minute. Add the chopped aubergine and diced pepper. Cook for another 5 minutes, stirring from time to time. Add the tomatoes, paprika and dried herbs. Add a little water to loosen, place the lid over the top and cook for about 20 minutes until the tomatoes have broken down and the veg have softened. Add the chickpeas and stir through. Place the fish fillets on the top, season with salt and pepper and replace the lid. Cook for a further 12 to 15 minutes. Check to see that the fish doesn’t overcook. In the meantime wilt the spinach in a separate pan. Once cooked, serve the cassoulet topped with the spinach and a fillet of haddock on the top. Serve with a selection of seasonal veg for a fuller meal. TIP Try frozen fish fillets that can be cooked from frozen. This makes a good store cupboard standby – use the veg you have, or add frozen veg!
Transcript of Haddock & Chickpea Cassoulet - Eaternal Health€¦ · Haddock & Chickpea Cassoulet Serves 4 GL...
O P T I M U M N U T R I T I O N A N D I N S P I R E D L I V I N G
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www.eaternalhealth.co.uk email: [email protected] tel: 07938 597016
Haddock & Chickpea Cassoulet Serves 4
GLGL
GF.DF.
Ingredients 1 onion finely chopped 4 anchovy fillets finely chopped 1 garlic clove crushed ½ small aubergine, cubed 1 red pepper, diced 1 punnet cherry tomatoes or a tin of chopped tomatoes 1 pinch paprika ¼ tsp mixed herbs or fresh of your choice 400g tin of chickpeas or 180g dried chickpeas approx. 4 haddock fillets 200g baby spinach
Method Fry the onion in a little coconut oil for a couple of minutes in a large pan with lid. Add the anchovies and crushed garlic. Stir through for another minute. Add the chopped aubergine and diced pepper. Cook for another 5 minutes, stirring from time to time. Add the tomatoes, paprika and dried herbs. Add a little water to loosen, place the lid over the top and cook for about 20 minutes until the tomatoes have broken down and the veg have softened. Add the chickpeas and stir through. Place the fish fillets on the top, season with salt and pepper and replace the lid. Cook for a further 12 to 15 minutes. Check to see that the fish doesn’t overcook. In the meantime wilt the spinach in a separate pan. Once cooked, serve the cassoulet topped with the spinach and a fillet of haddock on the top. Serve with a selection of seasonal veg for a fuller meal.
TIP Try frozen fish fillets that can be cooked from frozen. This makes a good store cupboard standby – use the veg you have, or add frozen veg!
