This is a beautiful Moroccan dish that I originally found in a Bill Granger cook book. I have slightly adapted his recipe to my own personal taste, and find that the recipe below works perfectly for me. It is a very simple dish to make, however it has lots of wonderful flavors which Moroccan food is well known for.
“While wonderfully light and fragrant, this is rich enough to be satisfying on the coldest night”
Bill Granger
When serving this dish I find it goes nicely with some couscous and sprinkled with chopped fresh coriander leaves. You could also lightly toast some flaked almonds to sprinkle over for an extra bit of texture.
Because this dish does not have many vegetables in, I would recommend serving it with some. Whatever is In your fridge or your favorite vegetables! As you can see in the photo below, I have served it with some grilled asparagus, courgette and steamed broccoli. Enjoy!
Ingredients:
- 500g of firm white fish, cut into chunks
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, crushed or diced
- 2 teaspoons of grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cinnamon stick
- Pinch of cayenne pepper
- 400g tin chopped tomatoes
- 400g can chickpeas, rinsed
- 2 teaspoons honey
Instructions:
- Heat the oil in a large pan over a medium heat (i find a heavy-based pan works best). Add the onion and cook, for roughly 5 minutes. Make sure to stir every so ofter so that the onion does not stick to the bottom of the pan or burn. When the onion is translucent add the garlic, ginger, cumin, turmeric and cinnamon, continue cooking for 2 more minutes.
- Add the cayenne pepper, tomatoes and 1 cup of water, continue cooking for 10 more minutes, stirring frequently. Add the fish and simmer for 5 minutes (the fish should turn just tender). Add the chickpeas and honey and cook for a further 3 minutes.