Spicy Salmon, Chickpea, Chorizo & Kale Stew
PREP: 15 mins
COOK: 30 mins
INTERMEDIATE
A hearty, spicy stew that combines the subtle flavours of salmon and chickpea with salty, smoky chorizo.
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Method
Prepare marinade (see ingredients), coat salmon chunks in it and refrigerate until required.
In a medium pan, add 3 tbsp of oil, sauté the onions until soft. Add the chorizo, cook for about 5 minutes then add the garlic and smoked paprika.
Add the chickpeas and tomatoes, add water to the empty can of tomatoes (about half full) and then add to the chickpea and tomato mix. Add the salt, sugar and pepper – then simmer for 10 minutes.
In a small frying pan sauté the salmon chunks until nearly cooked. Add the kale, then the chickpea and tomato mix - stir until coated. Cover and cook for 5 minutes until the salmon and kale are cooked through.
Serve on its own, with bruschetta or with couscous.
Ingredients
- 1 tsp x sugar
- 300g x Waitrose Scottish skinless salmon fillet, cut into chunks
Marinade for Salmon
- 1 tsp x smoked paprika
- 1 tsp x dried oregano
- 1 x clove of garlic, crushed
- ¼ tsp x black pepper
- ¼ tsp x cayenne pepper
- ¼ tsp x salt
- 2 tbsp x olive oil
Mix all marinade ingredients and rub all over salmon chunks, refrigerate until required
Chickpea Stew
- 1 can x chopped tomatoes
- 1 can x chickpeas, drained and washed
- 75g x onion, sliced
- 50g x chorizo, sliced
- 50g x kale, picked and washed
- 3 x cloves of garlic, crushed
- 1 tsp x smoked paprika
- 1 tsp x salt
- ¼ tsp x black pepper
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