Moroccan chickpea, monkfish & sweet potato stew
5 min Prep, 25 min Cook
Contains 1 tsp ras el hanout (celery) and more
This Moroccan spiced stew is studded with fibre-rich chickpeas, monkfish tail, and chunks of roasted sweet potato.
Preheat the oven to 180C / gas mark 4. Finely chop the garlic and thinly slice the onion. Cut the cherry tomatoes in half and roughly chop the parsley. Slice the monkfish into bite-sized pieces.
Peel and cut the sweet potato into 1cm cubes. Place on a baking tray and toss with 1/2 tbsp oil and a sprinkle of sea salt. Place in the oven for 15-20 mins, turning halfway through cooking.
Meanwhile, heat a large pan on a medium heat with 1 tbsp oil and add the garlic and onion for 5 mins until softened. Then stir in the ras el hanout and cherry tomatoes and cook for a further 2 mins.
Meanwhile, boil a kettle and dissolve the vegetable stock in 200ml boiling water. Drain the chickpeas.
Add the chickpeas, vegetable stock and spinach to the pan with the vegetables and cook for 5 mins until the sauce has reduced slightly.
Season the monkfish pieces with sea salt and black pepper and add to the pan. Stir the monkfish into the sauce and place a lid on the pan. Simmer for 8-10 mins until the fish is cooked through. Stir in the roasted sweet potato and half of the parsley.
Spoon the Moroccan chickpea and monkfish stew into a warm bowl and scatter over the remaining parsley.
Serving Size 670.5 g
|Amount Per Serving|
|Calories 709.5 cals||35%|
|% Daily Value*|
|Kilojoules 3240.5 kJ||35%|
|Fat 16.5 g||25%|
|Sodium 1571.9 mg||68%|
|Carbohydrate 109.6 g||37%|
|Protein 24.3 g||49%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|