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
Succulent salmon meets hearty chickpeas in this smoky stew. A speedy, Spanish-style dinner that's prepped in 10 mins – thanks to our homemade romesco sauce. Simmer everything with garlicky peppers and sundried tomatoes for extra flavour, then stir in spinach for greens. Perfecto.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 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)
- 460g chickpeas (Chickpeas, water, salt)
- 160g baby spinach
- 4 diced salmon fillets (Fish)
- 2 romano pepper
- 20g ground almonds (Nuts)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
Nutritional Information
Calories: 622
Protein: 44g
Carbs: 10g
Fat: 36g
Speedy Salmon, Chickpea & Smoky Romesco Stew
Succulent salmon meets hearty chickpeas in this smoky stew. A speedy, Spanish-style dinner that's prepped in 10 mins – thanks to our homemade romesco sauce. Simmer everything with garlicky peppers and sundried tomatoes for extra flavour, then stir in spinach for greens. Perfecto.
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Cooking Instructions
Before you start
- Pull out a large frying pan & a sieve
Golden peppers
- Dice the peppers into 2-3cm squares
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the peppers and cook for 4 mins, until golden
- Gently stir in the garlic herb paste
Get your simmer on
- Drain and rinse the chickpeas, then add to the pan along with the ground almonds, sundried tomato paste, romesco sauce and 300ml hot water
- Add the stock powder and the diced salmon to the pan
- Bring to a boil, then simmer for 14 mins, until the sauce has thickened and the salmon is cooked. Add a splash more water if the sauce gets too thick
Last bits & plate up
- In the final minute of cooking, rinse the spinach and gently stir into the stew, until wilted
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Season with salt, then serve in bowls
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