The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-style Basa Stew with Chickpeas & Courgette
Responsibly-sourced basa simmers in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Juicy tomatoes, courgette and spinach. Chunky chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing!
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 unwaxed lime
- 160g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 4 tbsp tomato purée
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 80g creamed coconut
- 460g chickpeas (Chickpeas, water, salt)
- 200g baby tomatoes
- 2 courgette
- 4 x basa fillets (Fish)
Nutritional Information
Calories: 516
Protein: 39g
Carbs: 15g
Fat: 25g
Brazilian-style Basa Stew with Chickpeas & Courgette
Responsibly-sourced basa simmers in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Juicy tomatoes, courgette and spinach. Chunky chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing!
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a large frying pan, a measuring jug & a sieve
Prep time
- Dice the courgettes into 2cm chunks. Halve the tomatoes. Roughly chop the coriander. Dice the basa into 3cm chunks. Drain and rinse the chickpeas
- Dissolve the creamed coconut in the jug with 600ml boiling water
Combine the flavours
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the courgette and cook for 4-5 mins, until softening, then add the tomatoes and cook for another 3-4 mins. Season with salt and pepper
- Add the ginger & garlic paste, tomato puree, tempero baiano and chickpeas. Cook for 2 mins
Get your simmer on
- Add the stock powder and coconut mixture to the pan and bring to a boil. Lay the basa evenly into the pan, then simmer for 12 mins, until the fish is cooked through and the sauce has thickened
- Rinse the spinach. In the final minute of cooking, stir the spinach into the stew, until wilted. Add a splash of water if it becomes too dry
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir in half the coriander and the juice from the lime. Season with salt and pepper
- Serve the basa stew into bowls. Scatter over the remaining coriander
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