Fragrant fish with chickpeas

By Drum Digital
04 March 2014

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.

4              Season with salt, pepper and chopped coriander and serve on pap.

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