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Baked Cod and Spiced Tomato Chickpea Stew

with Sweet Potato and Caramelised Onion Paste
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
562 kcal
Protein
: 
28.6g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Garlic Clove

1 sachet(s)

Chermoula Spice Mix

1 sachet(s)

Caramelised Onion Paste

2 unit(s)

Cod Fillets

(Contains: Fish)

1 carton(s)

Chickpeas

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Marinade

1 tsp

Sugar for the Sauce

10 grams

Butter

Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat16 g
of which saturates4.3 g
Carbohydrate64.3 g
of which sugars25.7 g
Dietary Fibre14.1 g
Protein28.6 g
Salt3.3 g
Potassium462.5 mg
Calcium63 mg
Iron1.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Grater
•Small Bowl
•Baking Tray
•Baking Paper
•Large Frying Pan

Instructions

1

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.

2

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 and a quarter of the caramelised onion paste. Season with salt and pepper and mix well.

3

\When the potatoes are halfway through, lay the cod onto a lined baking tray.

Spread the chermoula marinade all over the top of the fillets. IMPORTANT: Wash your hands and equipment after handling raw fish.

Roast on the middle shelf until the fish is cooked through and golden, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

Meanwhile, 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.

5

Return the (now empty) pan on medium-high heat with a drizzle of oil (no need to clean).

Add the garlic, remaining chermoula and remaining caramelised onion paste. Stir-fry, 1 min.

Add the passata, vegetable stock paste, chickpeas and the liquid from the tin along with the water and sugar for the sauce (see pantry for amount). Simmer until thickened slightly, 3-4 mins.

6

Once thickened, stir the roasted sweet potato, charred courgette and butter (see pantry for amount) until melted and combined, 1-2 mins.

Taste and season 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 the spiced roasted cod. 

Enjoy!

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