Indian Salmon with Chickpea Stew

Indian Salmon with Chickpea Stew

This recipe for Indian salmon with chickpea stew is a great simple supper for when there’s just two of you. Most of the ingredients you’ll already have in your cupboard


  • Salmon 2 skinless fillets
  • Lemon 1, 1/2 cut into wedges
  • Madras curry powder 3 tsp
  • Onion 1, halved and sliced
  • Oil for frying
  • Red chilli 1, sliced
  • Ginger a small chunk, finely chopped
  • Chickpeas 400g tin, drained
  • Vegetable stock 200ml
  • Spinach 200g, chopped



Put the salmon in a small ovenproof shallow dish. Mix the lemon juice and 1 tsp of the curry powder and rub all over the salmon. Leave to marinate while you make the stew.


Cook the onion in a tbsp of oil until golden. Add the chilli and ginger and cook for a minute. Add the rest of the curry powder and cook, stirring, until you can smell the spices. Add the chickpeas and stock, simmer for 5 minutes then stir in the spinach.


Grill the salmon on high for 5-7 minutes until golden and just cooked through. Serve with the chickpea stew.