The Health Boost share this delicious Summer recipe.
INGREDIENTS
Serves 4
1 onion, sliced
1 tbsp olive oil
1 tsp smoked paprika
2 tbsp smoked chilli harissa paste (Belazu)
2 x 570g jars chickpeas (Bold Bean Co)
1 tin full fat coconut milk
100g chard, chopped finely
4 halibut fillets
1 tbsp olive oil small knob of butter
1 lemon
METHOD
- Heat a large pan over medium heat, add 1 tbsp olive oil and once it’s hot add the onion. Cook for 8 mins.
- Add the paprika and harissa and mix and cook for a minute.
- Add the undrained chickpeas and the coconut milk and mix really well. Cook again for 5 minutes.
- Add the chard and simmer for 8-10 minutes.
- While the harissa chickpeas are simmering pan fry the halibut.
- Heat the remaining oil and butter in a pan. Pat the halibut with a paper towel and season with a little pepper.
- Place the halibut in the hot oil skin side up without touching until golden, around 4 minutes.
- Carefully flip the halibut and continue cooking for another 5 minutes.
- Remove from the hot oil.
- Place the harissa chickpeas in a bowl and top with the halibut.
- Add a squeeze of lemon to each bowl and serve.
