Honeyed harissa cod with crispy chickpeas

• chickpeas↗400g can g

  rinsed and drained

• olive oil↗1 tbsp tbsp
• runny honey↗4 tbsp tbsp
• harissa↗2 tbsp tbsp
• garlic clove↗1

  crushed

• ginger↗½ thumb-sized piece

  finely grated

• cod fillets↗2

  or other sustainable firm white fish

• green beans↗120g g

  or long-stem broccoli, trimmed

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.

2. 2

   Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.

3. 3

   While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.