Cod, chickpea & red pepper tagine
6
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Onion
2 large, sliced
Peppers, all types
2 medium, yellow, deseeded and cut into 2-3cm pieces
Garlic
3 clove(s), sliced
Ground Cumin
2 teaspoon(s), level
Paprika
2 teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Passata
500 g
Fish stock pot
1 pot(s), unprepared, to make 500ml stock
Agave Syrup
½ tablespoon(s), level
Red wine vinegar
1 tablespoon(s)
Parsley, fresh
4 tablespoon(s), chopped
Chickpeas, cooked
1 can(s), large, drained
Cod, raw
500 g, cut into 5cm pieces
Prawns, Raw
200 g, peeled and deveined
Wholewheat Couscous, dry
175 g
Lemon Juice, Fresh
45 ml
Instructions
1
Heat the oil in a flameproof casserole, tagine or deep frying pan set over a medium heat, add the onions and cook for 6-8 minutes until softened. Add the peppers and garlic and stir-fry for 2 minutes, then stir in the spices and cook for 2 minutes until fragrant.
2
Stir in the passata, stock, agave syrup and vinegar. Season, then simmer for 15-20 minutes, until the sauce has reduced and thickened slightly. Stir most of the parsley and all the chickpeas into the tagine, then gently stir in the cod and prawns. Cook for 4-6 minutes, until the fish is just cooked through and flakes easily.
3
Meanwhile, cook the couscous to pack instructions, stir through the lemon juice and season to taste.
4
Serve the couscous with the tagine, garnished with the remaining parsley.
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