Fish Chickpea Stew

Fish Chickpea Stew

Ingredients

• Olive oil 1 tbsp
• Onion, thinly sliced 1 large
• Garlic, crushed 1 clove
• Grated fresh ginger 2 tsp
• Ground cumin 1 tsp
• Turmeric 1 tsp
• Cinnamon 1 stick
• Crushed red pepper a pinch
• Tomatoes chopped 2 – 3
• Salt a pinch
• Fish fillets cubed ½ kg
• Chickpeas boiled 2 cup
• Honey 2 tsp
• Salt to taste
• Ground black pepper to taste

To Serve

• Fresh coriander leaves as required
• Flaked almonds, toasted as required

Method

• Heat the olive oil. Add the onion and cook, until translucent. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the crushed red chilies, tomatoes, salt and 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 into bowls and garnish with fresh coriander leaves and flaked almonds.