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Snapper tagine with chickpeas

Name: Snapper tagine chickpeas Shannon Bennett
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: ¼ cup (60 ml) olive oil, plus extra for drizzling; 1 onion, finely chopped; 4 cloves garlic, crushed; Pinch of saffron; 1 tbs each ground cumin and turmeric; 2 tsp curry powder; 2 cups (500ml) chicken stock; 4 medjool dates, pitted, roughly chopped; 1 bunch Dutch carrots, trimmed, halved; 400g can chickpeas, drained and rinsed; 400g can cherry tomatoes; 700g snapper fillets, cut into 5cm pieces; Juice and finely grated zest of 1 lemon; ¼ bunch flat-leaf parsley, chopped; Wholemeal couscous, to serve

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by Shannon Bennett

Chef

Jun 01, 2018

Typically, the conical-lidded dish of the same name is used for this Moroccan-style tagine but a saucepan works well, too, says Shannon.

¼ cup (60 ml) olive oil, plus extra for drizzling
1 onion, finely chopped
4 cloves garlic, crushed
Pinch of saffron
1 tbs each ground cumin and turmeric
2 tsp curry powder
2 cups (500ml) chicken stock
4 medjool dates, pitted, roughly chopped
1 bunch Dutch carrots, trimmed, halved
400g can chickpeas, drained and rinsed
400g can cherry tomatoes
700g snapper fillets, cut into 5cm pieces
Juice and finely grated zest of 1 lemon
¼ bunch flat-leaf parsley, chopped
Wholemeal couscous, to serve

Method

1.

Preheat oven to 180°C.
2.

In a wide, heavybased saucepan, heat oil over medium heat, add onion, garlic and spices, season and cook, stirring and scraping base of pan, for 4 minutes or until onion softens.
3.

Add stock, dates, carrot, chickpeas and cherry tomatoes, bring to the boil, then reduce to a simmer and cook for 5 minutes or until liquid has thickened slightly.
4.

Place snapper on top, season with salt flakes, cover and cook for 5 minutes or until snapper is just cooked.
5.

Drizzle with lemon juice and extra oil, scatter with zest and parsley and serve with couscous.