MOROCCAN FISH & CHICKPEA CURRY

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs extra virgin olive oil, plus extra to serve

1 onion, thinly sliced

2 cloves garlic

1 tbs finely grated ginger

2 tbs ras el hanout (Moroccan spice blend)

400g can chopped tomatoes

2 tsp honey

Finely grated zest plus juice of 1 lemon

500g firm white fish fillet (such as blue-eye, ling or kingfish), cut into 4cm chunks

400g can chickpeas, drained and rinsed

2 cups flat-leaf parsley, coarsely chopped, plus extra to serve

1 cup (200g) pearl couscous

2 cups mint, coarsely chopped, plus extra to serve

TO SERVE

Toasted flaked almonds

Pared lemon zest

Harissa

Steamed rainbow chard

PUTTING IT ALL TOGETHER: 

Heat oil in a wide heavy-based pan over medium heat. Add onion and cook for 5 minutes. Add garlic, ginger and ras el hanout and cook for 2 minutes, then add tomato, honey, zest and 1 cup (250ml) water, bring to the boil, reduce to a simmer, season and cook for 7 minutes or until sauce thickens slightly. Add fish and chickpeas and cook for 3-4 minutes until fish is just cooked. Remove from heat and gently stir in half the herbs and half the lemon juice.

Cook couscous according to packet instructions. Drain, combine in a bowl with remaining herbs and lemon juice. Season. Scatter curry with extra parsley, mint, almonds and lemon zest and serve with pearl couscous, harissa and rainbow chard.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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IF FISH IS YOUR FLAVOUR