Roast turbot with chickpea stew - The Field

Ingredients

• 2 tbs olive oil
• 1 large carrot, peeled and diced to the size of a chickpea
• 1 red onion, peeled and diced to the size of a chickpea
• 3 sticks celery, diced to the size of a chickpea
• 2 garlic cloves, finely chopped
• 2 tsp rosemary, finely chopped
• 100ml passata
• 150ml dry white wine
• 200g chicken stock (stock)
• 400g tin cooked chickpeas, drained and briefly rinsed