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.
Speedy Salmon, Chickpea & Smoky Romesco Stew
This Spanish-style salmon takes 15 mins, thanks to our ready-made romesco sauce! Bursting with smoky flavours, just add garlicky peppers, fibre-filled chickpeas, and sundried tomato paste. Stir in ground almonds for oomph and green spinach for extra vitamins. Delish.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 230g chickpeas (Chickpeas, water, salt)
- 2 diced salmon fillets (Fish)
- 80g baby spinach
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 romano pepper
- 2 tbsp ground almonds (Nuts)
Nutritional Information
Calories: 640
Protein: 43g
Carbs: 10g
Fat: 38g
Ingredients
- 2 tbsp ground almonds (use half) (Nuts)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach (use half)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 romano pepper (use half)
- 2 tbsp romesco sauce (use half) (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 1 diced salmon fillet (Fish)
Nutritional Information
Calories: 640
Protein: 43g
Carbs: 10g
Fat: 38g
Speedy Salmon, Chickpea & Smoky Romesco Stew
This Spanish-style salmon takes 15 mins, thanks to our ready-made romesco sauce! Bursting with smoky flavours, just add garlicky peppers, fibre-filled chickpeas, and sundried tomato paste. Stir in ground almonds for oomph and green spinach for extra vitamins. Delish.
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Cooking Instructions
- Dice the pepper into 2-3cm squares. Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3 mins, until golden. Gently stir in the garlic herb paste.
- Drain and rinse the chickpeas, then add to the pan along with the ground almonds, sundried tomato paste, romesco sauce and 200ml water (100ml for 1 person). Crumble in half the stock cube and add the diced salmon. Bring to a boil, then simmer for 11 mins, until the sauce has thickened and the fish is cooked through. Add a splash of water if the sauce gets too thick.
- In the final minute of cooking, rinse the spinach and gently stir into the pan to wilt. Season with sea salt to taste, before serving in bowls.
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