HARISSA CHICKPEAS WITH FLAKED COD

Name: HARISSA CHICKPEAS WITH FLAKED COD
Cuisine: Moroccan, African
Ingredients: 200g skinless cod, remove the bones and cut into 3cm pieces; olive oil; 1/3 tsp ground cumin; 2 cloves of garlic, one crushed and one finely sliced; ½ an onion, finely sliced; 1 tbsp harissa, rose harissa if you can get it; 2 tsp tomato purée; 1½ small preserved lemons, skin finely chopped (discard the flesh); 1 x 400g tin chickpeas, drained and rinsed; 200ml vegetable stock; 5g coriander, roughly chopped

3 steps

This is really a dish for sharing but we ate the lot with some crusty bread. Fabulous and intense flavours of lemon and harissa.

Updated at: Tue, 08 Oct 2024 15:25:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories406.6 kcal (20%)

Total Fat15 g (21%)

Carbs42.4 g (16%)

Sugars7 g (8%)

Protein28 g (56%)

Sodium1384.3 mg (69%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gskinless cod

remove the bones and cut into 3cm pieces

olive oil

⅓ tspground cumin

2 clovesgarlic

one crushed and one finely sliced

0.5onion

finely sliced

1 Tbspharissa

rose harissa if you can get it

2 tsptomato purée

1.5preserved lemons

small, skin finely chopped, discard the flesh

1 x 400gtin chickpeas

drained and rinsed

200mlvegetable stock

5gcoriander

roughly chopped

Instructions

Step 1

Put the cod into a bowl with 1½ tsp of olive oil, the cumin, crushed garlic and a pinch of salt. Mix gently, then set aside for 15 minutes.

Step 2

Heat 2 tbsp of olive oil in a large sauté pan, then add the onion and fry for 4-5 minutes, until soft and golden-brown. Add the sliced garlic and cook for another minute over a gentle heat. Add the cardamom, harissa, tomato purée, preserved lemon, chickpeas and ¼ tsp of salt. Stir for a minute, then add the stock and heat for a few minutes, crushing some of the chickpeas with the back of a spoon to thicken the sauce.

Step 3

Add the fish and gently stir, then cook for 3-4 minutes, turning half-way through, until cooked and easy to flake. Discard the cardamom pods, sprinkle with the coriander and serve.