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2 tsp extra-virgin olive oil
½ small onion, finely chopped
3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 preserved lemon 1, pith and flesh discarded, and rind finely chopped
1 tsp sweet smoked paprika
chickpeas (14 oz can), drained and rinsed
kale (large handful,) chopped
2 fillets hake or other white fish
Juice of half a lemon
Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft.
Add the garlic, chilli and preserved lemon, and cook for 1 minute.
Add half the paprika, all the chickpeas and 1 cup of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy.
Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.
Stir the lemon juice into the chickpeas, divide between two plates and top with the fish.
Prep time: 5 minutes
Cook time: 10 minutes
Total: 30 minutes
Yield: 2 servings