In a large frying pan, heat up the coconut oil. Lightly season the potatoes and tip them into the hot fat, cook them over a medium/high heat for 7-10 minutes turning occasionally until they are a light golden colour.
Add the onion to the pan and continue to cook until nicely browned. Then add the celery and garlic and heat through, being careful not to burn them.
In a separate frying pan, fry the chorizo so it becomes crispy then set aside.
Stir the tomatoes, tomato puree, thyme and coconut milk into the pan with the potatoes and let it bubble away for a few minutes to make the sauce.
Then stir in the chickpeas, paprika, lemon juice and half of the parsley, cook for a minute or so, and then taste and season. Pop the chorizo into the pan and stir through.
Finally add the fish, gently stir it in and cook covered for 3 minutes. Sprinkle over the remaining parsley, stir gently and serve.
For an added kick you can sprinkle over some sliced fresh chilli at the end.
Leftovers keep in the fridge, in an airtight container, for up to three days.
Hi! I'm Lucinda Miller, and I have a passion for healthy food and healthy living. Why not sign up for my lovely newsletter?
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