Harissa cod, chickpea and kale bake recipe | Sainsbury`s Magazine

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