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 & Spinach
Responsibly-sourced basa simmers in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Crunchy bell pepper, vibrant spinach, tomatoes and fibre-rich chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 romano pepper
- 1 unwaxed lime
- 80g baby spinach
- 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.)
- 2 tbsp tomato purée
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 40g creamed coconut
- 230g chickpeas (Chickpeas, water, salt)
- 2 basa fillets (Fish)
Nutritional Information
Calories: 524
Protein: 39g
Carbs: 17g
Fat: 25g
Ingredients
- 1 romano pepper (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 basa fillet (Fish)
- 2 tbsp tomato purée (use half)
- 80g baby spinach (use half)
- 110g baby tomatoes (use half)
- 1 tbsp tempero baiano-style blend (use half) (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh coriander (use half)
- 40g creamed coconut (use half)
- 1 unwaxed lime (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 528
Protein: 40g
Carbs: 17g
Fat: 25g
Brazilian-style Basa Stew with Chickpeas & Spinach
Responsibly-sourced basa simmers in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Crunchy bell pepper, vibrant spinach, tomatoes and fibre-rich 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 half-full kettle
- Pull out a large lidded frying pan, a measuring jug & a sieve
Prep time
- Halve the tomatoes. Dice the pepper into 2cm chunks. Roughly chop the coriander. Dice the basa into 3cm pieces. Drain and rinse the chickpeas
- Dissolve the creamed coconut and stock in the jug with 200ml boiling water (100ml for 1 person)
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tomatoes and pepper, then cook for 3-4 mins, until softened
- Add the garlic paste, tomato puree, tempero baiano spice and chickpeas. Cook for 2 mins
Get the simmer on
- Add the stock mixture and bring to a boil. Lay the basa pieces evenly in the pan and cover with a lid. Simmer for 12 mins, until cooked through
- In the final minute of cooking, rinse the spinach, then gently stir through the sauce to wilt. Add a splash of water if it becomes too dry
Last bits
- Quarter the lime
- When the stew is ready, stir in half the coriander and squeeze in the juice from half the lime. Season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the basa stew between bowls. Garnish with the remaining lime wedges and scatter over the remaining coriander
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