Roast hake with chorizo, chickpeas and coriander


The saltiness of the chorizo and bacon perfectly balances the earthy chickpeas and fresh coriander in this delicious roasted hake recipe from Geoffrey Smeddle. An easy-to-cook recipe, developed by the chef for the Sunday Herald, you’ll just need to make sure you soak the chickpeas overnight first. Alternatively, you can buy tinned, cooked chickpeas and save yourself some prep time.

Type: Main

Serves: 6


  • 2kg hake fillet, scaled and pin boned
  • 500g of dried chickpeas, soaked overnight in cold water
  • 1 carrot, peeled and halved lengthways
  • 1 onion, peeled and cut into wedges
  • 1 slice of bacon
  • 150ml of double cream
  • 150g of chorizo sausage
  • 1 bunch of coriander, leaves chopped
  • 4 lemons, three cut into wedges and one for juicing
  • olive oil
  • salt
  • pepper


Step 1.

 To start this roast hake recipe you need to begin with your chickpeas. Soak the chickpeas overnight in cold water, ensuring there is twice the volume of water to chickpeas


  • 500g of dried chickpeas, soaked overnight in cold water
Step 2.

 Once soaked, strain off the water, place the chickpeas in a colander and rinse well under cold running water

Step 3.

Transfer them to a large pan and add the carrot, onion, bacon and a good glug of olive oil


  • 1 carrot
  • 1 onion
  • 1 slice of bacon
  • olive oil
Step 4.

 Add enough water to rise at least a couple of inches above the chickpeas, then simmer until very tender, keeping an eye on the water in case it needs topping up

Step 5.

Once the chickpeas are cooked, let them cool in the liquor, removing the vegetables and bacon

Step 6.

Once cool, take about a fifth of the chickpeas out of the liquid, place in the jug of a blender with the cream and, if needed, a little cooking liquid, then process to a coarse purée . Store in a tub until needed


  • 150ml of double cream
Step 7.

Place the chorizo in a pan of cold water, bring to a simmer and then strain immediately. Once cool enough to handle, peel off the skin, cut the meat into 1cm dice and place in a pan large enough to hold the chickpeas too


  • 150ml of chorizo sausage
Step 8.

Cook on a moderate heat until the chorizo is gently sizzling, add the rest of the chickpeas and enough cooking liquid so the pan is moist

Step 9.

When hot, add the chickpea purée, taste for seasoning and keep warm while cooking the hake

Step 10.

Heat a large non-stick pan and add a generous amount of oil. Season the skin of the hake with salt and place in the pan skin side down, frying each piece for about 4 minutes until the skin crisps


  • 2kg hake fillet, scaled and pin boned
  • salt
Step 11.

Turn the hake over and remove the pan from the heat. Add a good squeeze of lemon juice to the pan, spooning the juices over the hake as it frys


  • 4 lemons, three cut into wedges, one for juicing
Step 12.

Add the coriander to the chickpeas, taste for seasoning then arrange on a platter. Place the fillets of hake on top, spoon over the pan juices and serve


  • 1 bunch of coriander, leaves chopped
  • salt
  • pepper

The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH


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