Chermoula Haddock and Spiced Tomato Chickpea Stew
with Sweet Potato, Charred Courgette and Caramelised Onion Paste
- Fish
- May contain traces of allergens
- Celery
This Chermoula Haddock and Spiced Tomato Chickpea Stew is a flavoursome way to serve fish in a rich tomato sauce. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Garlic Clove
1 sachet(s)
Chermoula Spice Mix
35 grams
Caramelised Onion Paste
2 unit(s)
Haddock Fillets
(Contains: Fish)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
1 carton(s)
Chickpeas
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Marinade
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the courgette and slice into 1cm thick rounds.
Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the honey and olive oil for the marinade (see pantry for both amounts) with half the chermoula spice mix and a quarter of the caramelised onion paste. Season with salt and pepper and mix well.
When the potatoes are halfway through, pat the haddock dry with kitchen paper. Lay the haddock onto a lined baking tray.
Spread the chermoula marinade over the top of the fillets.
Roast on the middle shelf until the fish is cooked through and golden, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, pop the courgette into a small bowl, season with salt and pepper and cover to keep warm. Set aside for later.
Return the (now empty) pan on medium-high heat with a drizzle of oil (no need to clean).
Add the garlic, remaining chermoula spice mix and remaining caramelised onion paste. Stir-fry, 1 min.
Stir in the passata, veg stock paste, chickpeas and their liquid along with the sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 3-4 mins.
Once thickened, stir in the roasted sweet potato, charred courgette and butter (see pantry for amount) until melted and combined, 1-2 mins.
Taste and season the stew with salt and pepper if you feel it needs it. Add a splash of water if the stew is looking a little thick.
When everything's ready, share the chickpeas between serving bowls.
Top with the spiced roasted haddock.
