Serves 4
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  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. Add the sweet potatoes to a large baking dish. Drizzle over the olive oil and toss to coat, then pour over the chopped tomatoes and vegetable stock.
  3. Sprinkle over the garlic, ginger and all of the spices, and season with salt and black pepper. Stir everything together, then bake for 30 minutes.
  4.  Remove from the oven and stir through the chickpeas.
  5.  Season the fish, then place on top of the potato mixture and return to the oven for a further 12 minutes.
  6. Divide amongst warmed plates, scatter with coriander and serve with crusty bread and salad.

Nutrition Facts

Per serving: 331kcals, 6.6g fat (1.2g saturated), 38.9g carbs (3.6g sugars), 30.9g protein, 6.9g fibre, 0.295g sodium