Moroccan spiced cod and chickpea stew
Chunky cod in a warm cumin and paprika tomato stew with chickpeas, ready in 30 minutes.
- Time30 min
- LevelEasy
- Costabout £2.45 a head
Ingredients
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Method
- 1
Heat the oil in a deep pan and fry the onion and pepper for 7 minutes.
7 min - 2
Stir in the garlic and spices for 1 minute.
- 3
Add the tomatoes, chickpeas and water. Simmer for 12 minutes.
12 min - 4
Lay the cod on top, cover and cook for 6 minutes until it flakes.
6 min - 5
Add the lemon juice, scatter the 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.