Chickpeas add a delicious texture to this curried fish soup. Hake works particularly well in this dish.
- 40 mins
- 2 potatoes, peeled and chopped
- olive or avocado oil, for frying
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 15ml mild curry powder
- 410g tin chopped tomatoes
- 1.5L vegetable or fish stock
- 400g tin chickpeas, drained
- squeeze of lemon juice
- 250ml peas
- 500g white fish fillets, cut into 2cm pieces
- handful coriander, chopped
- 8 poppadoms
- Cook the potatoes in salted boiling water for about 15 minutes until soft. Drain and mash (you should have about 180ml mash).
- Meanwhile, heat a splash of oil on medium high and sauté the onion and garlic. Add the curry powder and chopped tomatoes and cook for a minute. Add the stock and bring to boil.
- Add the mash, chickpeas and lemon juice and cook for about 5 minutes until slightly thickened. Add the peas and fish pieces, and cook for about 5 minutes until the fish is cooked. Mix in the coriander.
- Cook the poppadoms according to packet instructions. Serve with the soup.