Fragrant fish and chickpea stew
1 medium, thinly sliced
2 clove(s), crushed
fresh green chilli
2 whole, (long, finely chopped)
chickpeas, canned, rinsed, drained
1 can(s), (1 x 400g can)
canned diced tomatoes
1 large, (trimmed, halved, thinly sliced)
200 g, (trimmed, cut into 4cm lengths)
185 g, (1 cup)
¼ cup(s), coarsely chopped
- Heat half the oil in a large non-stick saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic, ginger, chilli and turmeric and cook, stirring, for 1–2 minutes or until fragrant.
- Add the chickpeas, tomatoes and ½ cup (125ml) water and stir to combine. Bring to the boil, reduce heat and simmer for 5 minutes. Add the fish, zucchini and beans. Cover and simmer for 5 minutes or until the fish is just cooked through. Stir in the juice and season with salt and freshly ground black pepper.
- Meanwhile, place the couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover, then allow to stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Stir in the remaining oil.
- Serve stew with couscous and sprinkled with coriander.