Chickpeas and smoked haddock with soft boiled egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cal cooking oil spray1 sliced leekpinch of saffron1 400g can chickpeas120ml non-fat milk150ml stock3 fillets undyed skinned smoked haddock50g fat-free cream cheesesnipped chives4 soft boiled eggs
1. Spray 1cal cooking oil into large pan and add the sliced leek, a pinch of saffron and the drained, rinsed chickpeas from the can. Season lightly, cover and cook very gently until leeks are soft, approx 10 minutes.
2. Pour in the milk , stock and cream cheese and heat to almost boiling point. Cut the fish into chunks and add to pan, making sure they are covered by the liquid.
3. Poach for approx 5 minutes, until the fish flakes easily.
4. Check seasoning and serve with the snipped chives and soft-boiled egg on top.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Pour in the milk , stock and cream cheese and heat to almost boiling point. Cut the fish into chunks and add to pan, making sure they are covered by the liquid.
3. Poach for approx 5 minutes, until the fish flakes easily.
4. Check seasoning and serve with the snipped chives and soft-boiled egg on top.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 370.1
- Total Fat: 8.2 g
- Cholesterol: 297.8 mg
- Sodium: 591.8 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.8 g
- Protein: 42.5 g
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