Speedy Salmon, Chickpea & Smoky Romesco Stew

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Fish, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	154Kcal	622Kcal
	644kJ	2604kJ
Fat	8.8g	36g
of which saturates	1.3g	5.4g
Carbohydrates	3g	10g
of which sugars	1.5g	5.9g
Protein	11g	44g
Salt	0.77g	3.1g
Fibre	2.8g	11g

Back

Ready in 20 High protein 1/3 daily fibre 5 plants Low sat fat

Speedy Salmon, Chickpea & Smoky Romesco Stew

Prep time: 10 mins

Total time: 20 mins

Cuisine: Spanish

Food group: Fish

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.

Cooking Instructions

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.

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