Spiced Haddock and Chickpea Stew

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 300ml fish or vegetable stock
• 500g skinless haddock fillets, cut into large chunks
• Zest and juice of 1 lemon
• 3 tbsp chopped fresh coriander
• Couscous or crusty bread, to serve
• Salt and black pepper to taste

Method

1. Heat the oil in a large lidded pan over a medium heat. Cook the onion for 5 minutes until soft. Add the garlic and spices and cook for 1 minute.

2. Pour in the tomatoes, chickpeas and stock. Bring to the boil, then simmer for 8 minutes.

3. Season the haddock and nestle the chunks into the stew. Cover and cook gently for 5 to 6 minutes until the fish flakes easily.

4. Gently stir in the lemon zest, lemon juice and half the coriander, taking care not to break up the fish.

5. Serve with couscous or bread, scattered with the remaining coriander.