Moroccan chickpea, monkfish & sweet potato stew
This Moroccan spiced stew is studded with fibre-rich chickpeas, monkfish tail, and chunks of roasted sweet potato.
- 280 g monkfish
- 200 g chickpeas (drained)
- 300 g sweet potato
- 1 red onion
- 2 garlic cloves
- 200 g cherry tomatoes
- 60 g spinach
- handful parsley
- 1 tsp ras el hanout (celery)
- 1 vegetable stock cube (celery)
- Sea salt & black pepper
- Coconut oil / olive oil
- 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.