Oriental chickpea ragù with leaf spinach

Ingredients for 2 servings:

• 100 g chickpeas, dried
• 2 haddock fillets, 150 g each
• 1 tbsp olive oil
• 150 g leaf spinach, frozen
• 1 tbsp rapeseed oil
• 1 tsp, heaped tomato paste
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• 200 ml vegetable stock, instant
• ½ lemon(s), juice
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• some flour for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

with baked haddock fillets

The night before, soak the dried chickpeas in plenty of salted water. This water will be discarded later, as it contains indigestible substances. (If you use canned chickpeas, you can skip the soaking, but the chickpeas won’t taste half as good!) Two hours before serving, put the chickpeas in plenty of salted water and cook until soft. If you like, you can add a little vegetable stock powder. In the meantime, chop the onion, thinly slice the garlic clove, and very finely chop the chili pepper. Wash the fish fillets and cut each one crosswise. About 15 minutes before serving, prepare the leaf spinach according to the package instructions. Season with salt and pepper and a pinch of nutmeg to taste, and keep warm. Drain the chickpeas completely over a sieve. Heat the rapeseed oil in the same pot and first fry the tomato paste in it. After a few moments, add the onions, garlic, and chili cubes, followed by the thoroughly drained chickpeas, and fry for 1-2 minutes. Deglaze everything with the vegetable stock and cook over medium heat for about 10 minutes. Reduce the liquid by about half. Heat the olive oil in the pan for the fish. Drizzle the fish with lemon juice, salt, and pepper. Once the oil is hot, lightly dust the fish fillets with flour. Shake off any excess flour and fry the fillets skin-side down for about 3 minutes over medium heat. Turn the fish over and finish frying in the pan without adding any more heat.