Smoked haddock, chickpea & spinach ‘kedgeree’

Name: Smoked haddock, chickpea & spinach ‘kedgeree’
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 240 g smoked haddock fillets; 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, finely chopped; 2 cm piece ginger, peeled and finely chopped; 1 tbsp Cooks’ Ingredients Garam Masala; 175 g brown basmati, red Camargue & wild rice; 400 g can chickpeas, drained; 3 large free range eggs; 200 g spinach, washed; 25 g pumpkin seeds; ½ lemon, juice; 1 tsp Cooks' Ingredients Sumac; Flat leaf parsley, chopped, to serve

Mary Gwynn's recipe is such a versatile dish for the weekend

2.5 out of 5 stars(3) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins

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240g smoked haddock fillets
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cm piece ginger, peeled and finely chopped
1 tbsp Cooks’ Ingredients Garam Masala
175g brown basmati, red Camargue & wild rice
400g can chickpeas, drained
3 large free range eggs
200g spinach, washed
25g pumpkin seeds
½ lemon, juice
1 tsp Cooks' Ingredients Sumac
Flat leaf parsley, chopped, to serve

Place the haddock in a shallow frying pan and cover with cold water. Bring to the boil and simmer gently for 8 minutes until cooked through, opaque and flaking easily with a fork. Remove the fish from the cooking liquid and flake the flesh. Keep warm. Reserve the cooking liquid in a measuring jug, making it up to 400ml with water if needed.
Heat the oil in a large flameproof casserole and add the onion, garlic and ginger. Cook gently for 5 minutes until softened, then stir in the garam masala and cook for 1 minute more.
Stir in the rice and chickpeas and stir to coat in the spice mix. Add the cooking liquid, season, bring to the boil, then cover and simmer gently for 25 minutes until the grains are almost cooked through and the liquid absorbed. Meanwhile, boil the eggs for 8 minutes, then cool under the cold tap and peel.
Stir the fish and spinach through the grains, then cover and cook gently for 5 minutes more until the spinach is wilted and the rice tender. Stir in the pumpkin seeds and lemon juice. Check the seasoning. Top with the quartered eggs, scatter with the sumac and parsley, then serve immediately.