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.

Fish and chickpea stew with spinach leaves

Serves

4

Prep

10m

Cooking

15m

Ingredients

  • 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

Method

STEP 1

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. 

STEP 2

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.

STEP 3

Divide the fish mixture among serving bowls. Season.

 

Waste wise 

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.