Recipe - Easy Fish & Chickpea Stew

Ingredients

• 280g jar chargrilled peppers (capsicum)
• 600g fish
• 2 x 400g cans diced tomatoes
• 400g can chickpeas
• 60g baby spinach or other greens.

Method

1. Drain 280g jar chargrilled peppers (capsicum), reserving 1 tbs oil. Coarsely chop the capsicum
2.  Heat the reserved oil. Add 600g fish, cut into 3cm pieces. Cook, turning occasionally until golden. Add capsicum, 2 x 400g cans diced tomatoes and a 400g can chickpeas, rinsed, drained. Bring to the boil, reduce heat to low. Simmer for 10 mins, stirring occasionally or until sauce thickens and the fish is cooked through. Remove from heat.
3. Stir in 60g baby spinach or other greens.