Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 cinnamon stick
  • pinch cayenne pepper
  • 400g/14oz can chopped plum tomatoes
  • pinch salt
  • 500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks
  • 400g/14oz can chickpeas, rinsed and drained
  • 2 tsp honey
  • salt and freshly ground black pepper
  • fresh coriander leaves
  • flaked almonds, lightly toasted

Instruction

  • Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
  • Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
  • Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
  • Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
  • Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
  • To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.