Harissa Cod with Chickpea and Tomato Stew
Harissa-seared cod cooked with a tomato and chickpea stew of onion, garlic, cumin and olive oil, finished with coriander and lemon.
- 150 g cod fillet
- 200 g tinned chickpeas
- 200 g tinned chopped tomatoes
- 80 g red onion
- 2 cloves garlic cloves
- 15 g harissa paste
- 1 tsp ground cumin
- 15 g fresh coriander
- ½ whole lemon
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat 10ml olive oil in a heavy-based pan over medium heat. Dice the red onion and cook for 5 minutes until softened.
- Step 2
Mince the garlic and add to the pan with cumin, cooking for 1 minute until fragrant.
- Step 3
Stir in harissa paste and cook for 30 seconds, then add tinned tomatoes and drained chickpeas.
- Step 4
Season with half the salt and pepper, bring to a simmer and cook for 15 minutes, stirring occasionally.
- Step 5
Meanwhile, pat cod fillet dry and season with remaining salt and pepper.
- Step 6
Heat remaining 5ml oil in a non-stick frying pan over medium-high heat.
- Step 7
Cook cod skin-side down for 4 minutes, then flip and cook for 2-3 minutes until flakes easily.
- Step 8
Taste chickpea stew and adjust seasoning. Stir in half the chopped coriander and lemon juice.
- Step 9
Serve cod on top of the chickpea stew, garnished with remaining coriander and a lemon wedge.
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