Instructions

1. Cut the onion in half, slice it thinly. Chop the garlic & carrot, slice the red pepper. Cut the chorizo into rings.
2. Heat the oil in a large, heavy-based saucepan and fry the chorizo and onion gently until soft. Add the garlic and the thyme leaves. Stir for 30 seconds. Add the carrot and red pepper. Put the lid on and gently sweat for 5 minutes. Add the ground spices, stir for a few seconds.
3. Add the tinned tomatoes and stock then add the drained chickpeas. Bring to the boil, then simmer for 20-25 minutes.
4. Add the spinach (or your other chosen greens) and cook for another 2 minutes.
5. Cut the fish fillets into bite-sized pieces and add these to the stew. Cook for 5 minutes under cover.
6. Taste the stew, season to taste with salt and pepper, then stir in the chopped parsley and some lemon juice.
7. Serve warm.