SW recipe: Chunky cod and chickpea stew

Serves 4
Free
Ready in 50 minutes

Ingredients:

Low-calorie cooking spray

1 red onion, finely sliced

2 leeks, halved lengthways and finely sliced

2 garlic cloves, crushed

1 tbsp smoked paprika

1 tsp dried red chilli flakes

300g vine tomatoes, roughly chopped

2 x 400g cans chopped tomatoes

400g can chickpeas, drained and rinsed

200ml chicken stock, made using 1 stock cube

200g spinach

400g skinless and boneless cod fillets, cut into 3cm chunks

Juice of 1 lemon

30g fresh flat-leaf parsley, leaves chopped, reserving some to serve

Method:

1 Spray a large, flameproof casserole dish with low-calorie cooking spray and place over a medium heat. Add the onion and leeks. Gently fry for 10 minutes, stirring frequently, then season.

2 Add the garlic. paprika and chilli flakes, and fry for 3 minutes. Add the vine tomatoes and chopped tomatoes, bring to a gentle simmer and cook for 15 minutes.

3 Stir in the chickpeas and stock, then add the spinach in batches, wilting it into the sauce. Nestle the cod chunks into the sauce, then cover and simmer for 5-8 minutes, or until the fish is cooked through. Add the lemon juice and gently stir through the parsley, trying not to break up the fish too much.

Top with the reserved parsley and freshly ground black pepper to serve.

 

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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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