Delicious chickpea broth with hake | Lawrence Murphy

Now I have to ask myself if it is essential so as not to put others, myself, or our NHS at risk.

My daily stroll with the terriers has become a highlight. And, as you might expect, food is also pretty high on the list of what I look forward to. Adaptation is key to the way we’ve been cooking, as cupboards and stores are depleted.

You can substitute the hake for any fish, the sun-dried tomatoes for fresh or tinned, and the chickpeas for any beans or pulses in this week’s recipe. Wild garlic can be swapped with spinach, just add extra garlic at the beginning.

Ingredients – serves 4

4 hake fillets, 200g each

250g cooked chickpeas and 300ml of the water used to cook chickpeas

1 onion, chopped

1 leek, chopped

4 cloves garlic, finely chopped

Dstspn tomato paste

Tbspn sun-dried tomatoes, chopped

Dstspn paprika

Half tsp chilli powder

Bunch wild garlic, chopped

Method

1. Heat a large saucepan and add a splash of olive oil.

2. Add onion, leek, and garlic and cook for 4 mins without colouring.

3. Add tomato paste, paprika and chilli powder and cook for 2 mins.

4. Add chickpeas and cooking water.

5. Simmer on a low heat for 10 mins.

6. While this is simmering, pan-fry the hake and transfer to a pre-heated oven 200C/gas 6 for 12 to 14 mins until cooked.

7. Add the garlic leaf to the broth, taste and season.

8. Spoon the broth into bowls and place a fillet of hake on top.