Fish, Chickpea & Green Olive Tagine

Ingredients
serves 2
takes about 20 minutes

• 500 grams thick, firm white fish
• 3 tbsp olive oil
• 1 onion, thinly sliced
• 1 carrot, diced
• 2 sticks celery, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 tsp each: ground cumin, coriander, ginger, sweet smoked paprika
• 1/2 tsp ground turmeric
• 1 x 400 gram tin crushed tomatoes
• 1 x 400 gram tin cooked chickpeas, drained & rinsed
• small handful each: coriander, flat leaf parsley
• 1 cup large green olives
• 1 cup fish, chicken or vegetable stock
• zest 1 lemon
• 2 tbsp lemon juice
• seas salt & freshly ground black pepper

Method

1. Heat the oil in the base of a large saute pan.
2. Add the onion, carrot, celery with a good pinch of salt and cook until soft.
3. Add the garlic, tomato paste, spices and cook for 1 minute then add tomatoes, chickpeas, herbs, olives & stock.
4. Season & simmer for 5 minutes.
5. Add the fish & turn to coat in the sauce.
6. Cover & cook for 10 minutes or until the fish is cooked.
7. Add the lemon zest & juice just before serving.
8. Scatter with herbs and serve with couscous or crusty bread. Enjoy!