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.
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).
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.
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.
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.
Squeeze in half the orange juice. Taste and add a little more orange juice or seasoning if it needs it.
Spoon the stew into shallow bowls and finish with a scattering of the remaining marjoram.