Fish

Chickpeas and smoked haddock with soft boiled egg is for Dinner.

Chickpeas and smoked haddock with soft boiled egg takes 10 minutes to prepare.

Chickpeas and smoked haddock with soft boiled egg takes 20 minutes to cook.

Chickpeas and smoked haddock with soft boiled egg makes 4 servings.

The ingredients for Chickpeas and smoked haddock with soft boiled egg are:

1 cal cooking oil spray
1 sliced leek
pinch of saffron
1 400g can chickpeas
120ml non-fat milk
150ml stock
3 fillets undyed skinned smoked haddock
50g fat-free cream cheese
snipped chives
4 soft boiled eggs

Here is how you make Chickpeas and smoked haddock with soft boiled egg:

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: 4Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Chickpeas and smoked haddock with soft boiled egg is:

• Servings Per Recipe: 4
• 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