The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 small sweet potato
-
2 tsp smoked paprika & oregano blend
- 1 onion
- 1 pepper
- 2 garlic clove
-
230g chickpeas
- 2 hake fillets (skin off) (Fish)
- 1 unwaxed lemon
-
2 tbsp sundried tomato paste
- 40g baby spinach
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
-
1 tbsp Cajun spice mix (use half)
Fish, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 614Kcal |
| 457kJ | 2569kJ | |
| Fat | 4.1g | 23g |
| of which saturates | 1.0g | 5.3g |
| Carbohydrates | 7g | 41g |
| of which sugars | 3.3g | 19g |
| Protein | 9.0g | 50g |
| Salt | 0.33g | 1.9g |
| Fibre | 2.7g | 15g |
Ingredients
Ingredients
-
1 tbsp Cajun spice mix (use a quarter)
- 2 garlic clove
- 1 small sweet potato (use half)
- 1 pepper (use half)
- 80g greek style yoghurt (use half) (Milk)
- 40g baby spinach (use half)
-
2 tsp smoked paprika & oregano blend (use half)
- 1 unwaxed lemon (use half)
-
230g chickpeas (use half)
- 1 handful of fresh coriander (use half)
- 150g hake fillet (skin off) (Fish)
- 1 onion (use half)
-
2 tbsp sundried tomato paste (use half)
Fish, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 618Kcal |
| 396kJ | 2586kJ | |
| Fat | 3.6g | 23g |
| of which saturates | 0.8g | 5.3g |
| Carbohydrates | 6g | 42g |
| of which sugars | 2.9g | 19g |
| Protein | 7.8g | 51g |
| Salt | 0.29g | 1.9g |
| Fibre | 2.3g | 15g |
Roast Hake with Sweet Potato & Cajun-spiced Chickpeas
Responsibly-sourced hake fillet, roasted until flaky, tops this warming Cajun-spiced stew. Simmer chickpeas with Gajun spices, then add swirls yoghurt for a smooth and creamy sauce. Sweet potato and a handful of spinach to up the veg. Vibrant smoked paprika and oregano for extra flavour and a dash of lemon for zing.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a grater, a sieve, a measuring jug & a peeler
Roast the sweet potato & prep
- Cut the sweet potato into 2cm chunks (peel optional)
- Place the sweet potato onto the lined baking tray and toss with the smoked paprika & oregano blend, 1 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, finely dice the onion. Dice the pepper into 1cm chunks. Finely chop or grate the garlic. Drain and rinse the chickpeas
Fish time
- After 10 mins of cooking, season the hake with salt, then place onto the other side of the sweet potato tray. Drizzle with 1 tsp olive oil, zest over half the lemon and roast for 16 mins, until cooked through
Simmer the chickpeas
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and pepper and fry for 5-6 mins, until softening. Season with salt and pepper
- Add the garlic and the half pack of Cajun spice and cook for 1 min
- Stir in the sundried tomato paste, chickpeas and 150ml hot water (75ml for 1 person). Bring to the boil, then reduce the heat to medium and simmer for 3-4 mins
Finishing touches
- Rinse the spinach. Quarter the lemon. Roughly chop the coriander
- Stir the spinach into the chickpeas and cook for 1 min, until the spinach is wilted
- Remove from the heat, then add a squeeze of lemon juice, the yoghurt and half the coriander. Taste and season with salt and pepper if needed
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the Cajun chickpeas between bowls. Scatter over the sweet potato, then top with the hake. Sprinkle with the remaining coriander. Garnish with the remaining lemon wedges
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