Spicy Chickpea & Seafood Stew with Green Millet

Pictured page 138

Prep: 10 minutes | Cook: 15-20 minutes

This richly flavoured seafood stew in a spicy tomato broth will certainly bring sunshine to any winter’s day. Serve with millet cooked with spinach and coriander for a fun way to eat your greens.

2-3 tbsp olive oil

1 large onion, thinly sliced

1 large fennel bulb, trimmed, thinly sliced

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli flakes

½ preserved lemon, finely chopped

400g can chickpeas, rinsed, drained

2 x 400g cans chopped tomatoes

400g firm, white-fleshed fish fillets,

cut into large cubes

200g scallops

200g raw prawn cutlets, deveined Juice of 1 lemon

TO SERVE

Green Millet (see recipe at right)

3 tbsp chopped flat-leafed parsley, to garnish

Lemon wedges for squeezing

Heat the oil in a large, heavy-based pot. Add the onion and fennel and cook over a medium-low heat for 5 minutes, stirring regularly, until the vegetables have softened but not browned.

Stir in the coriander, cumin, chilli and preserved lemon and cook for 30 seconds more. Add the chickpeas, tomatoes and any juice, season with salt and pepper then bring to the boil. Turn down the heat and simmer for 5 minutes.

Add the fish, scallops and prawns.

Cover the pot and simmer very gently for 5-10 minutes or until the seafood is just cooked. Stir in lemon juice. Adjust the seasoning if required.

Serve with the Green Millet, garnished with parsley and with lemon wedges on the side for squeezing. Serves 6