- A 454g pack of fish pie mix
- 1 garlic clove
- 1 chilli
- 1 carrot
- 1 orange
- A handful of marjoram
- A 250g punnet of cherry tomatoes
- 5 tbsp chickpeas
- 1 vegetable stock cube
- 1 red pepper
- 1 tsp olive oil
- 1 tbsp cold water
- 500ml boiling water
- Sea salt and freshly ground pepper
- Pan
- Measuring jug
- Ovenproof dish
- 1.
Peel and finely chop the carrot and garlic. Finely chop the chilli. Tip into a large pan with 1 tsp oil and 1 tbsp water. Sweat gently over a low heat for 5-6 mins. Grate the zest from the orange and finely slice half the marjoram. Stir them into the pan. Cook for 1 min, till the pan smells herby and fragrant.
- 2.
Halve the cherry tomatoes and chuck in the pan. Cook for 3-4 mins till they start to soften. Drain the chickpeas. Measure out 5 tbsp and chuck in the pan (see our tip for what to do with the rest).
- 3.
Crumble the stock cube into the pan and top up with 500 ml boiling water. Season well. Bring to the boil, then reduce to a simmer. Cook for 20 mins.
- 4.
Turn the grill to high. Slice the pepper into quarters. Cut out the seeds and white bits. Arrange the pepper quarters in an ovenproof dish. Grill for 5-6 mins till charred and blistered. Set the peppers aside to cool slightly.
- 5.
Thinly slice the grilled pepper and stir into the stew. Carefully add the fish pie mix, pushing down each piece with a wooden spoon so it’s half covered in the sauce. Cook for 4-5 mins, turning if needed so the fish cooks evenly.
- 6.
Squeeze in half the orange juice. Taste and add a little more orange juice or seasoning if it needs it.
- 7.
Spoon the stew into shallow bowls and finish with a scattering of the remaining marjoram.
- Tip
My sweet chickpea
Chuck your leftover chickpeas in a roasting tin with a little olive oil and some chilli flakes or powder. Roast for 20 mins in an oven heated to 200°C/Fan 180°C/Gas 6 for a crunchy snack.