Bill Grainger's impressive fish stew with warming spices and chickpeas is fantastically easy to make. Perfect for a relaxed dinner with friends. Each serving provides 249kcal, 28g protein ...

Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside.

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins.

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...