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Chipotle seafood and chickpea stew

You can buy chipotle paste in most supermarkets these days. However, most of them are quite mild so if you like spicy food you’ll need to add chilli to your dish. I made this chipotle seafood stew with spicy chipotle paste, which was really hot, so there is no need for extra chilli! Serve it in taco or with rice and crispy, cooling salad or salsa.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 red bell pepper
  • 1 chilli optional
  • 1 Tbsp spicy chipotle paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can plum or chopped tomatoes
  • 1 bag 350g frozen mixed seafood ( prawns, mussel and squid) , defrosted
  • 150 g cavolo nero kale or spinach
  • 1 handful coriander leaves chopped
  • 1 lime juiced

Method
 

  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.