One-pan Moroccan-style Fish and Chickpeas

Recipe from The Doctor's Kitchen.

This fragrant, comforting stew is full of warming spices, hearty chickpeas, and tender vegetables.

Ingredients

• 1 tbsp olive oil
• 150g white onion, finely diced (or red onion, shallot, spring onion)
• 200g carrot, finely sliced
• 200g celery, finely sliced
• 200g red pepper, chopped
• 2 cloves garlic, minced
• 1 tsp cumin (ground)
• 1 tsp coriander
• 1 tsp smoked paprika
• ½ tsp cinnamon (ground)
• ½ tsp turmeric powder
• 1 can chopped tomatoes
• 1 can chickpeas, drained and rinsed (or cannellini beans, white beans)
• 250ml vegetable stock (or fish stock)
• 480g cod fillet (or hake)
• 1 lemon
• 15g parsley, sliced (or coriander)
• 80g baby spinach

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Gather and prepare your ingredients.
2. Heat the olive oil in a large pot over medium heat. Add the onion, pepper, carrot, and celery, and cook for 4-5 minutes, until softening.
3. Stir in the garlic, cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1 minute, until fragrant.
4. Pour in the chopped tomatoes, chickpeas and vegetable stock. Bring to a simmer and cook for 12-15 minutes, until darkened and reduced.
5. Add the spinach and cook for 1-2 minutes, until wilted.
6. Nestle the fish fillets into the simmering sauce. Cover, and cook for 6-7 minutes, until the flesh if firm and opaque.
7. Serve sprinkled with fresh parsley and lemon juice, if liked.