Monkfish, Chorizo and Chickpea Stew

cook 20 mins
  • 2 tablespoons olive oil
  • 100 g (3 1/2 oz) chorizo, thickly sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon tomato purée
  • 50 ml (2 fl oz) dry white wine
  • 200 g (7 oz) can chopped tomatoes
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 375 g (12 oz) skinless monkfish fillet, cut into bite-sized pieces
  • 200 g (7 oz) baby spinach leaves
  • salt and pepper
  • Heat the oil in a large saucepan. Add the chorizo and cook for about 2 minutes until starting to brown, then add the garlic and cook for 1 minute. Stir in the tomato purée and the wine and cook until nearly boiled away. Add the tomatoes and chickpeas and leave to simmer for 10 minutes, topping up with water if necessary.
  • Add the monkfish to the pan and cook for 5 minutes, or until just cooked through. Gently stir in the spinach and season, then serve.
Like This? Try These
More on Food