Multi cooker fish stew with chickpeas

    1 hour 10 min

    White fish fillets are seasoned with turmeric, cumin and garlic are cooked with tomatoes and chickpeas to make this filling fish stew. I use a multi cooker but you could also make it in a slow cooker.

    4 people made this

    Serves: 4 

    • 1 or 2 tablespoons oil
    • 1 onion, finely chopped
    • 500g white fish fillets
    • 2 tablespoons plain flour
    • salt, pepper to taste
    • 1/2 teaspoon turmeric, or to taste
    • 1/2 teaspoon cumin, or to taste
    • 1 (400g) tin chickpeas, drained and rinsed
    • 3 tomatoes, chopped
    • freshly chopped parsley
    • 3 cloves of garlic, crushed
    • 125ml tomato passata

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat oil in multi cooker on 'sauteing' mode. Add chopped onion; cook and stir for about 15 minutes to soften.
    2. Mix flour, salt and pepper, turmeric and cumin in a bowl; add fish fillets and turn to coat in flour mixture. Arrange fish pieces on top of onion; add chickpeas, chopped tomatoes, garlic, parsley and passata.
    3. Cover and cook for 30 minutes on 'Stewing' mode or until fish fillets can be easily flaked.

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