Dinner is easy with this fish and chickpea stew recipe. Great for cooler nights, it’s a flavoursome seafood dish.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
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
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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.
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
Description
Dinner is easy with this fish and chickpea stew recipe. Great for cooler nights, it’s a flavoursome seafood dish.
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.
