Moroccan Fish Stew - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
1 pinch cayenne pepper
400 g chopped plum tomatoes
1 pinch salt
500 g cod or 500 g red snapper fillets
400 g chickpeas, rinsed and drained
2 teaspoons honey
salt & freshly ground black pepper
fresh coriander leaves
sliced almonds, lightly toasted

Preparation

Heat the olive oil in a large heavy-based pan over a medium heat.
Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.