5-ingredient fish and chickpea stew
Dinner is easy with this fish and chickpea stew recipe. Great for cooler nights, it’s a flavoursome seafood dish.
- 280g jar Coles Chargrilled Peppers (capsicum), drained, reserving 1 tbs oil
- 600g firm white fish fillets, cut into 3cm pieces
- 2 x 400g cans diced tomatoes
- 400g can chickpeas, rinsed, drained
- 60g baby spinach leaves
Coarsely chop the capsicum. Heat the reserved oil in a large deep saucepan over high heat. Add the fish and cook, turning occasionally, for 5 mins or until golden.
Add the capsicum, tomato and chickpeas to the pan. Bring to the boil. Reduce to a simmer and cook for 10 mins, stirring occasionally, or until sauce thickens and the fish is cooked through. Remove from heat. Stir in the spinach.
Divide the fish mixture among serving bowls. Season.
You’ll have more oil than you need after draining the capsicum, so keep the rest in a jar in the fridge to add to pasta sauces.