Instructions

1. Thinly slice the onion and garlic.
2. Cut the carrot and red pepper into chunks.
3. Cut the new potatoes in half, if they are bigger that bite-size.
4. Heat the oil in a heavy based saucepan, then soften the onion for 5 minutes. Add the garlic and cook for another 2 minutes or so. Add the paprika and cumin, stir for a minute. Season to taste.
5. Add the potatoes, carrots and red pepper, then pour over the passata and enough stock to cover the veggies well.
6. Bring to the boil, then simmer over low heat for 20 minutes.
7. Meanwhile cut the fish into bite-sized pieces.
8. When the potatoes are tender, add the drained chickpeas to the stew and bring back to the boil. Place the fish pieces on top of the stew and put a lid on. Turn down the heat and cook for 3-5 minutes or until the fish has just cooked through. Don’t overcook the fish!
9. Turn off the heat, stir in the parsley and gently fold the fish pieces through the stew. Put the lid on and rest for a couple of minutes, then serve.