Harissa Haddock Stew With Ciabatta And Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Drain your chickpeas

Once hot, add your roasted garlic paste, tomato paste and drained chickpeas to the pan and cook for 30 secs

Add 150ml [225ml] [300ml] boiled water to the pan with your vegetable stock mix, harissa paste (can't handle the heat? Go easy!) and 2 tsp [3 tsp] [4 tsp] sugar

Give everything a good mix up and bring to the boil over a high heat

Once boiling, sit your haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!) over the sauce and cook, covered, for 4-5 min or until the fish is cooked through – this is your harissa haddock stew

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, chop your dill roughly, including the stalks

Slice your ciabattas in half and place in the toaster for 1-2 min or until toasted