Fish

Fragrant Moroccan fish and chickpea curry

Name: Fragrant Moroccan fish and chickpea curry
Yield: 4
Ingredients: 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; Toasted flaked almonds; Pared lemon zest; Harissa; Steamed rainbow chard

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https://healthimprovements.info/recipes/fragrant-moroccan-fish-chickpea-curry/twm8vlxu — Fragrant Moroccan fish and chickpea curry

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by Hayden Quinn

Jun 17, 2019

“Ras el hanout, a Moroccan spice blend, is available from supermarkets” - Hayden Quinn.

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

Method

1.

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.
2.

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.