Fragrant Fish with Chickpeas
- You
- Aug 2, 2015
- 1 min read
A spiced tomato sauce infuses the fish with flavour while the chickpeas add a protein punch.
Serves 4
Preparation: 10 min
Cooking: 20 min
30 ml (2 T) oil
1 onion, chopped
3 garlic cloves, chopped
15 ml (1 T) chilli flakes
5 ml (1 t) ground cumin
2 ml (½ t) ground coriander
5 ml (1 t) paprika
400 g chopped tomatoes
500 ml (2 c) vegetable stock
1 can (400 g) chickpeas
3 carrots, cut into long strips
60 ml (¼ c) raisins
4 × 150 g hake fillets
salt and pepper
handful of fresh coriander, chopped
pap to serve
1 Heat the oil in a frying pan over medium heat and cook the onion until soft. Stir in the garlic and spices and cook for a minute.
2 Add the tomatoes and stock and bring to the boil. Cook uncovered for 5 minutes. Stir in the chickpeas, carrots and raisins.
3 Put the fish on top, spoon some of the sauce over, cover the pan and cook over low heat for 5 minutes or until the fish is done.
Season with salt, pepper and chopped coriander and serve on pap.
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