[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) A$120. Offer ends 22/06/24. See terms.
Photo of Fragrant fish and chickpea stew by WW

Fragrant fish and chickpea stew

Total Time
30 min
10 min
20 min
Traditional asian flavours of ginger, garlic, chilli and coriander create an easy and aromatic fish stew.


Olive oil

1 tbs

Red onion

1 medium, thinly sliced


2 clove(s), crushed

Fresh ginger

2 tsp

Fresh green chilli

2 whole, (long, finely chopped)

Ground turmeric

1 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Canned diced tomatoes

400 g

Ling, raw

600 g


1 large, (trimmed, halved, thinly sliced)

Green string beans

200 g, (trimmed, cut into 4cm lengths)

Lime juice

1 tbs

Dry couscous

185 g, (1 cup)

Fresh coriander

¼ cup(s), coarsely chopped


  1. Heat half the oil in a large non-stick saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic, ginger, chilli and turmeric and cook, stirring, for 1–2 minutes or until fragrant.
  2. Add the chickpeas, tomatoes and ½ cup (125ml) water and stir to combine. Bring to the boil, reduce heat and simmer for 5 minutes. Add the fish, zucchini and beans. Cover and simmer for 5 minutes or until the fish is just cooked through. Stir in the juice and season with salt and freshly ground black pepper.
  3. Meanwhile, place the couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover, then allow to stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Stir in the remaining oil.
  4. Serve stew with couscous and sprinkled with coriander.