Meaning ‘to revive the taste’ in French, this spicy chickpea ragu will revive you after a long day while reviving your palate with beautiful flavours. Silky onion, carrot & a special UCOOK spice mix elevate a rich tomato passata sauce. The hake and golden chickpeas are cooked to perfection before being plated on a bed of bulgur and garnished with a dill-yoghurt drizzle.
Chickpea Ragu & Crispy Hake
Chickpea Ragu & Crispy Hake
with dill yoghurt
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bulgur Wheat
- Carrot
- Chickpeas
- Crispy Onion Bits
- Fish
- Fresh Dill
- Greek Yoghurt
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Onion
- Onions
- Spice Mix
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, 2-3 minutes. Remove from the pan and season.
Chickpeas
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
RAGU
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion and the Carrot until lightly golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 2-3 minutes, submerge the hake, and the Chickpeas into the sauce. Remove from the heat, add a sweetener (to taste) and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt, the dill, and season.
DINNER IS READY
Make a bed of the bulgur, top with the hake and the chickpea ragu. Finish with dollops of the dill yoghurt and sprinkle over the crispy Onions. Cheers, Chef!
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, 2-3 minutes. Remove from the pan and season.
Chickpeas
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
RAGU
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion and the Carrot until lightly golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 2-3 minutes, submerge the hake, and the Chickpeas into the sauce. Remove from the heat, add a sweetener (to taste) and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt, the dill, and season.
DINNER IS READY
Make a bed of the bulgur, top with the hake and the chickpea ragu. Finish with dollops of the dill yoghurt and sprinkle over the crispy Onions. Cheers, Chef!
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, 2-3 minutes. Remove from the pan and season.
Chickpeas
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
RAGU
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion and the Carrot until lightly golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickening, 15-20 minutes. In the final 3-4 minutes, submerge the hake, and the Chickpeas into the sauce. Remove from the heat, add a sweetener (to taste) and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt, the dill, and season.
DINNER IS READY
Make a bed of the bulgur, top with the hake and the chickpea ragu. Finish with dollops of the dill yoghurt and sprinkle over the crispy Onions. Cheers, Chef!
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, 2-3 minutes. Remove from the pan and season.
Chickpeas
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
RAGU
Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion and the Carrot until lightly golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickening, 15-20 minutes. In the final 3-4 minutes, submerge the hake, and the Chickpeas into the sauce. Remove from the heat, add a sweetener (to taste) and season.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt, the dill, and season.
DINNER IS READY
Make a bed of the bulgur, top with the hake and the chickpea ragu. Finish with dollops of the dill yoghurt and sprinkle over the crispy Onions. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Chickpea Ragu & Crispy Hake?
The preparation time for Chickpea Ragu & Crispy Hake with dill yoghurt is between 20 and 40 minutes.
What is the total time required to make Chickpea Ragu & Crispy Hake with dill yoghurt?
The total time required to make Chickpea Ragu & Crispy Hake with dill yoghurt is between 30 and 50 minutes.
How many servings does Chickpea Ragu & Crispy Hake provide?
4 servings
What are the main ingredients in Chickpea Ragu & Crispy Hake?
Bulgur Wheat, Carrot, Chickpeas, Crispy Onion Bits, Fish, Fresh Dill, Greek Yoghurt, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Spice Mix, Tomato Passata
What is the nutritional information of Chickpea Ragu & Crispy Hake?
Calories: 701, Carbs: 105 grams, Fat: grams, Protein: 44.8 grams, Sugar: 20.3 grams, Salt: 1083 grams
How do I prepare Chickpea Ragu & Crispy Hake?
DINNER IS READY: Make a bed of the bulgur, top with the hake and the chickpea ragu. Finish with dollops of the dill yoghurt and sprinkle over the crispy onions. Cheers, Chef! JUST BEFORE SERVING: In a small bowl, combine the yoghurt, the dill, and season. RAGU: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion and the carrot until lightly golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 2-3 minutes, submerge the hake, and the chickpeas into the sauce. Remove from the heat, add a sweetener (to taste) and season. CHICKPEAS: Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. HAKE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side, 2-3 minutes. Remove from the pan and season. BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
What should be prepared from my kitchen to make Chickpea Ragu & Crispy Hake?
Bulgur Wheat, Carrot, Chickpeas, Crispy Onion Bits, Fish, Fresh Dill, Greek Yoghurt, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Spice Mix, Tomato Passata
How many calories does Chickpea Ragu & Crispy Hake have?
701 calories
How much fat content does Chickpea Ragu & Crispy Hake have?
grams
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