Smoked Tuna & Chick Pea Stew

If you are craving something different for the season (but not too different lol) this might be the meal for you...I like to have some fish as a change from meat (not that I eat very much of it) and this time of year a little smoked fish is great to work with.

To make Smoked Tuna and Chick Pea stew it is always tastier to soak the dried chick peas (about 1 cup) overnight in cold water and then drain in the morning. Cook these in sea weed and fresh water for about 30 or 40 minutes or until tender.

Next in a stock pot place a couple of cups of chopped veggies such as carrots, sweet potato and turnip in the water from the chick peas - together with the chick peas and the sea weed. Add a little salt and pepper, thyme or oregano.

In another saucepan sauté a chopped onion, leek and 2 or 3 cloves of garlic in a little bit of olive oil. Add 1/2 teaspoon ground turmeric, ground cumin and coriander to the mixture as they cook. This will be fragrant and lovely.

Add these to the now bubbling stock pot with the chick peas and veggies. Turn down to a low heat and let cook until the veggies are quite soft and the sweet potato has thickened the stew. Once it is cooked, turn off the heat and add as much smoked tuna (cubed) as you would like.

I usually add about 2 medium sized pieces to a large stock pot of stew. If you can, let this sit for a few hours and reheat or allow to stand for at least an hour before serving. The flavours will blend and it tastes great.

Serve with a savory bread such as Rosemary Sea Salt spelt bread and cucumber salad....Yumm!

April

Smoked Tuna & Chick Pea Stew