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  • 8 slices smoked bacon
  • 4 skinless Foley haddock fillets (about 8 ounces each), each cut crosswise in half
  • 2 tablespoons Food Club unsalted butter
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 can (15 ounces) Full Circle Organic garbanzos beans (aka chickpeas), rinsed and drained
  • 1 teaspoon lemon zest
  • 2 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground allspice
  • 1 can (14.5 ounces) Full Circle Organic diced tomatoes
  • 2 teaspoons chopped fresh chives
  • 2 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
  • Lemon wedges for garnish


  1. Preheat oven to 375°. Place bacon in single layer on rimmed baking pan. Bake 10 to 12 minutes or until bacon is ¾ of the way cooked through. Transfer bacon to paper towel-lined plates to drain.
  2. Line separate rimmed baking pan with aluminum foil or parchment paper. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and reaches an internal temperature of 145°.
  3. Meanwhile, in large nonstick skillet, melt butter over medium heat. Add garlic and crushed red pepper and cook 2 minutes, stirring occasionally. Add chickpeas, lemon zest, black pepper and allspice, and cook 2 minutes, stirring occasionally. With back of fork, slightly mash chickpeas leaving some whole. Add tomatoes with their juice, chives and thyme, and cook 2 minutes or until heated through, stirring occasionally. Makes about 2½ cups.
  4. Serve fish over chickpea mash garnished with lemon wedges and thyme sprigs, if desired.
  • Approximate values per serving:
  • 428 Calories
  • 13g Fat (6g Saturated)
  • 149mg Cholesterol
  • 1227mg Sodium
  • 29g Carbohydrates
  • 6g Fiber
  • 47g Protein

3 Responses to Bacon-Wrapped Haddock over Chickpea Mash

  1. gail b. says:

    The “8 teaspoon allspice” should be 1/8 income.