Fish and Summer Veg Tagine

This one-pot stew is the perfect light summer dish. If you like a burst of sweetness, add some chopped dried apricots with the stock.

Hands-on time 25min. Cooking time about 45min. Serves 4

2tbsp olive oil

1 red onion, finely sliced 400g floury potatoes, peeled and cut into 2cm chunks 1 small aubergine, cut into 2cm chunks

2 garlic cloves, crushed 4cm piece fresh root ginger, peeled and finely grated 1 green chilli, deseeded and finely chopped

2tbsp tomato purée

1tsp ground cumin 1tsp ground turmeric

½tsp ground cinnamon

1tsp ground coriander

1tsp paprika

4 large tomatoes, roughly chopped 1 red pepper, deseeded and sliced 400g tin chickpeas, drained and rinsed

500ml chicken or fish stock 500g skinless and boneless firm white fish fillets, cut into large chunks Small handful parsley leaves, roughly chopped

1 Heat the oil in a large non-stick pan or casserole dish (that has a lid) over medium heat and cook the onion, potatoes and aubergine for 10min, until slightly softened. Add the garlic, ginger, chilli, tomato purée, spices and 2tbsp water and cook for a couple of min.

2 Stir in the tomatoes, pepper and chickpeas and cook for 5min, until the tomatoes are starting to break down. Add the stock and some seasoning, bring to the boil, then reduce heat slightly and bubble for 20min, stirring occasionally, until slightly reduced.

3 Gently stir in the fish, cover and cook over low heat for 7-8min, or until fish is just cooked. Check seasoning. Ladle into bowls and garnish with parsley. Serve with crusty bread, if you like.

PER SERVING 390cals, 33g protein, 9g fat (2g saturates), 38g carbs (10g total sugars), 11g fibre