Haddock on chickpea and chorizo sauté

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Just a little update on my chillies. Four plants have chillies growing on them and I can see some more coming through. None have turned red yet though, but I’m still hopeful.

This is a good meal and needs only three main ingredients, an onion and some oil.

Serves 2

  • 2 skinless haddock fillets
  • 1 small onion, chopped
  • 1 chorizo sausage, diced
  • 400g can chickpeas, drained

Preheat oven to 200C. Place fillets in an ovenproof dish, drizzle over some oil and cook for 12 minutes. Heat a tablespoon of oil in a large pan. Add the onion and cook until soft. Tip in the chorizo and cook for a few more minutes. The colour of the chorizo will begin to bleed into the onion. Add the chickpeas to the pan and cook until heated through. Stir and season. Share onto two plates and place a fillet on each. Serve.

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