1. Boil a full kettle of water. 
Roughly chop coriander (reserve 1/4 cup for garnish). Blend together with orange zest & juice, chopped garlic, 3 tsp cumin, 1 tbsp paprika, 1 tbsp vinegar and 1/4 cup olive oil using a stick mixer or blender.

2. Add 1 tbsp oil to a frypan. Slice onion, chop capsicum and dice pumpkin into 3cm pieces. Add to pan as you go. Crumble in 1 stock cube. Pour in chermoula sauce and 1 1/2 cups water. Simmer for 15 minutes (add more water if needed).

3. Place lupin, 1 stock cube and 1.5L boiling water in a saucepan. Bring to the boil and cook for 3 minutes. Strain, squeeze out excess water using a sieve. Fluff with a fork and stir through 1 tbsp butter, set aside.

4. Cut fish fillets into bite-sized pieces. Add to chermoula sauce to simmer for 5 minutes, or until cooked through. Rinse and roughly chop spinach. Stir through until wilted. Season to taste with salt and pepper.

5. Scatter pepita seeds and reserved coriander over fish. Serve with lupin.

Notes:
Chop coriander leaves and stem for the chermoula sauce.

No Fish option - replacement is diced chicken thighs
.
Add to pan along with onion to brown. Simmer sauce as per recipe.

coriander 1/2 bunch
Orange 1
Garlic 2 cloves
Red onion 1/2
Yellow capsicum 1
pumpkin 1/2
Lupin flakes 2 cups (240g)
White fish fillets 2 packets
English spinach 1/2 bunch
Pepita seeds 1/2 packet (50g)

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, stock cubes (2), ground cumin, ground paprika, butter