Ingredients

Method

• 2 T olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 2 dried chilli flakes
• 1 t ground cumin
• 1/2 t ground coriander
• 1 t paprika
• Saffron, a pinch
• 1 stick cinnamon
• 1 x 400 g tomatoes, crushed
• 2 cups fish or vegetable stock
• 1 x 400 g chickpeas, drained and rinsed
• 200 g carrot batons
• 4 T seedless raisins
• 4 x 150 g sustainable white fish, filleted and skinned
• Sea salt and freshly ground black pepper to taste
• Fresh coriander, a handful
• Hot couscous, for serving

Method

Ingredients

Heat the olive oil in a pan. Add the onion and cook gently until soft, but still pale. Add the garlic and spices and stir for 1 minute, or until fragrant, adding more oil if necessary.

Add the tomatoes and simmer for 5 minutes. Pour in the stock and bring to the boil. Cook, uncovered, for 5 minutes. Stir in the chickpeas, carrots and raisins and cook for another 5 minutes.

Submerge the fish in the sauce, cover and cook on the lowest possible heat for 5 minutes, or until the fish is just cooked and still moist. Check seasoning.

Add the fresh coriander and serve with the hot couscous.

Discover more Moroccan-inspired recipes here.