Harissa cod, chickpea and kale bake recipe
Feel free to swap or add in any veg you have to hand – courgettes are great, as are cherry tomatoes and green beans.
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Ingredients
- 1 red onion, cut into slim wedges
- 1 red pepper, sliced into strips
- 200g broccoli, separated into smaller florets
- zest and juice of ½ lemon, plus wedges to serve
- 1 tbsp olive oil
- 1 tbsp rose harissa paste
- 2 x boneless and skinless cod fillets (combined weight 250g)
- 1 x 400g tin chickpeas, drained and rinsed
- 50g curly leaf kale, torn
- 100ml vegetable stock, made using ½ stock cube
- handful of flat-leaf parsley, chopped
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