Moroccan chickpea, monkfish & sweet potato stew by Mindful Chef | Mealz

Moroccan chickpea, monkfish & sweet potato stew

2 Servings

5 min Prep, 25 min Cook

Easy

Contains 1 tsp ras el hanout (celery) and more

Rating:

This Moroccan spiced stew is studded with fibre-rich chickpeas, monkfish tail, and chunks of roasted sweet potato.


Views: 311

Ingredients

Cooking Stages

    • 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.

Nutrition Facts

Serving Size 670.5 g

Amount Per Serving
Calories 709.5 cals35%
% Daily Value*
Kilojoules 3240.5 kJ35%
Fat 16.5 g25%
Sodium 1571.9 mg68%
Carbohydrate 109.6 g37%
Protein 24.3 g49%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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