Moroccan Cod and Chickpea Stew

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4 people
Meal course
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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
1 whole
Cinnamon stick
1/2 tsp
Cayenne pepper
1 pinch
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
1/2 whole
Lemon - Juice
1 Twist
Salt and pepper
Moroccan Cod and Chickpea Stew
  1. 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.
  2. 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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