Spiced Cod & Chickpea Stew with Harissa
Ingredients
- 600 g cod fillets
- 400 g tinned chickpeas
- 400 g tinned chopped tomatoes
- 2 tbsp harissa paste
- 1 red onion
- 3 garlic cloves
- 1 tsp ground cumin
- 2 tbsp olive oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 36.2 g
- Carbohydrate
- 23.8 g
- of which sugars
- 6.3 g
- Fat
- 11.4 g
- of which saturates
- 1.6 g
- Fibre
- 8.2 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep frying pan over medium heat. Finely chop the red onion and cook for 5 minutes until soft.
- 2
Add the crushed garlic, cumin, and harissa paste. Stir and cook for 2 minutes.
- 3
Pour in the chopped tomatoes and drained chickpeas. Simmer for 10 minutes, stirring occasionally.
- 4
Season the cod fillets and nestle them into the stew. Cover and cook for 8–10 minutes until the cod is opaque and flakes easily.
- 5
Scatter with fresh coriander and serve with warm flatbreads or crusty bread.
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