Moroccan fish stew recipe
 Bill Grainger's impressive fish stew with warming spices and chickpeas is fantastically easy to make. Perfect for a relaxed dinner with friends. Each serving provides 249kcal, 28g protein, 19g carbohydrate (of which 9.5g sugars), 5.5g fat (of which 0.8g saturates), 5g fibre and 0.5g salt. 1 tbsp olive oil1 large onion, thinly sliced1 garlic clove, crushed2 tsp grated fresh ginger1 tsp ground cumin1 tsp turmeric1 cinnamon stickpinch cayenne pepper400g/14oz can chopped plum tomatoespinch salt500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks400g/14oz can chickpeas, rinsed and drained2 tsp honeysalt and freshly ground black pepper 1 tbsp olive oil 1 large onion, thinly sliced 1 garlic clove, crushed 2 tsp grated fresh ginger 1 tsp ground cumin 1 tsp turmeric 1 cinnamon stick pinch cayenne pepper 400g/14oz can chopped plum tomatoes pinch salt 500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks 400g/14oz can chickpeas, rinsed and drained 2 tsp honey salt and freshly ground black pepper fresh coriander leavesflaked almonds, lightly toasted fresh coriander leaves flaked almonds, lightly toasted Method Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.