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Hake and Chickpea Traybake

Hake and Chickpea Traybake

Serves 2 (each serving contains approximately 504 kcal)
Suitable for vegetarians if an alternative to hake is used.

Hake contains minerals like iodine, calcium, magnesium, and zinc which help to keep the body healthy.

Ingredients

1 onion (150g)
1 bell pepper (150g)
1 small aubergine (150g)
1 garlic clove (4g)
400g tin chickpeas, drained and rinsed (240g)
400g tin chopped tomatoes
1 tsp mixed dried herbs (5g)
4 tsp olive or rapeseed oil (20g)
2 skinless & boneless hake fillets (150g each)*
1 tbsp pumpkin seeds (10g)

*Suitable vegetarian alternatives for hake are:
155g tofu
240g mycoprotein such as Quorn vegan pieces
195g chickpeas, drained and rinsed

The Method

Preheat the oven to 200°C (400°F), Gas mark 6. Peel and chop the onion. Remove
the core from the pepper and cut into small chunks. Trim the aubergine and cut into
similar sized chunks. Put all the vegetables into a non-stick baking tray and stir in the
chickpeas and tomatoes, then sprinkle over the dried herbs and garlic. Drizzle with
half of the oil and toss to coat, then bake for 20-25 minutes until the vegetables are
almost tender and starting to char around the edges.

Remove the traybake from the oven and give everything a good stir, then nestle in
the hake fillets. Drizzle over the remaining oil and bake for another 10-12 minutes or
until the hake is cooked through and tender. Sprinkle over the pumpkin seeds and
serve straight to the table.
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