- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 12th July 2016
- 1 Splash
- Olive oil
- 1 medium
- Courgette - finely chopped
- 1 medium
- Red pepper - de-seeded and roughly chopped
- 1 medium
- Green chilli - De-seeded and sliced
- 1 whole
- Garlic clove - peeled and finely chopped
- 2 tsp
- Ginger - peeled and grated
- 1 tsp
- Ground cumin
- 1 tsp
- Turmeric
- 1 whole
- Cinnamon stick
- 1/2 tsp
- Cayenne pepper
- 1 pinch
- Saffron
- 400 ml
- Vegetable stock
- 400 g tin
- Chopped tomatoes
- 410 g tin
- Chick peas - drained and washed
- 300 grams
- White fish - cut into chunks
- 2 tsp
- Honey
- 1/2 whole
- Lemon - Juice
- 1 Twist
- Salt and pepper
- In a large casserole pot, heat the olive oil and fry the courgette and pepper for 4-5 minutes until it has softened slightly. Add the chilli, ginger and the garlic and fry off for two minutes before adding the spices to the mix and giving it a good stir. Stir in the stock, tomatoes and chick peas, bring to the boil and then cover and simmer on a low heat for an hour, or until the veg is soft and the sauce thickened slightly.
- Remove the lid and stir in the honey and the fish, leave to simmer until the fish has cooked; so for about 5-6 minutes. Give the pot a good squeeze of lemon and season to taste before serving with fluffy and spicy couscous.
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