MOROCCAN FISH & CHICKPEA CURRY

July 26, 2019 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

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

PUTTING IT ALL TOGETHER:

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.

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.