Moroccan cod and chickpea tagine
A warmly spiced tomato stew with chunky cod and chickpeas, brilliant with a pile of steamed greens.
- Time40 min
- LevelEasy
- Costabout £1.80 a head
Ingredients
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Method
- 1
Heat the oil in a wide, deep pan over a medium heat. Cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic and spices and stir for 1 minute until you can smell them.
1 min - 3
Tip in the tomatoes, chickpeas and pepper. Simmer for 15 minutes until the sauce thickens.
15 min - 4
Nestle the cod into the sauce, spoon some over the top and cover. Cook for 8 minutes until the fish is opaque and flakes.
8 min - 5
Stir in the lemon zest and juice very gently so the fish stays in chunks.
- 6
Scatter with coriander and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.