Serves 4
400g sweet potatoes, cut into small cubes
1 tbsp olive oil
1 x 400g tin of chopped tomatoes
100ml vegetable stock
2 garlic cloves, crushed
1 tbsp fresh ginger, peeled and grated
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
½ tsp chilli flakes
Salt and black pepper
1 x 400g tin of chickpeas, drained and rinsed
4thick hake fillets
400g sweet potatoes, cut into small cubes
1 tbsp olive oil
1 x 400g tin of chopped tomatoes
100ml vegetable stock
2 garlic cloves, crushed
1 tbsp fresh ginger, peeled and grated
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
½ tsp chilli flakes
Salt and black pepper
1 x 400g tin of chickpeas, drained and rinsed
4thick hake fillets
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- 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.
- 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.
- Remove from the oven and stir through the chickpeas.
- Season the fish, then place on top of the potato mixture and return to the oven for a further 12 minutes.
- Divide amongst warmed plates, scatter with coriander and serve with crusty bread and salad.
Per serving: 331kcals, 6.6g fat (1.2g saturated), 38.9g carbs (3.6g sugars), 30.9g protein, 6.9g fibre, 0.295g sodium