Ingredients

• 2 Cape Hake Fillets skinned & cut into bite size pieces
• ½ onion, finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 carrot, peeled and diced
• 1 celery stick, diced
• Fresh root ginger, peeled and grated – 1 heaped tsp
• 1/2 tsp ground turmeric
• 250ml vegetable stock, hot
• 200g can chickpeas, drained and rinsed
• 200g tinned chopped tomatoes
• 75g frozen Peas
• 100g Baby Spinach Leaves
• Low fat Oil Spray

Method/Instructions

1. Place the onion, chilli, carrot and celery into a microwaveable bowl with a spray of oil. Cover and cook on high for 5 minutes until vegetables are soft.
2. Stir in the ginger and turmeric. Add the hot stock, chickpeas, tomatoes and peas followed by the pieces of fish.
3. Cover and cook on high for a further 5 minutes or until the fish is cooked and flaky. 
4. Add the spinach, stirring gently to prevent the fish from breaking up and cook for a further minute until the spinach is wilted.
5. Ladle into shallow bowls and sprinkle with chilli flakes and chopped coriander to taste.