Instructions

1. Finely slice the onion and red pepper. Chop the chilli if used.
2. Heat 1 Tbsp of olive oil in a large pan and gently sauté the onion, chilli and pepper. When they are soft, add the chipotle paste and a the spices, stir for a few seconds until fragrant and add the tinned tomatoes.
3. Cook for 10 minutes then add the seafood. Cook for 5 minutes, then add the chickpeas. Add some more water (rinsing the tomato tin with it), if there isn’t enough sauce. Bring to the boil.
4. Meanwhile, thinly slice the cabbage or rinse the spinach and add to the stew.
5. Put the lid on and cook for another 3-5 minutes, until wilted. Taste and season with salt &pepper to your liking. Turn off the heat.
6. Add the chopped coriander leaves and stir in in the lime juice.