Hayden Quinn

Seafood · Vegetarian

26 July 2019

Moroccan Fish & Chickpea Curry

First published in delicious.

Warming ras el hanout flavours this fragrant Moroccan fish and chickpea curry. Simple, hearty and packed with flavour.

Serves
4
Prep
25 mins
Cook
15 mins
Total
40 mins
Difficulty
Capable Cooks
Jump to recipe
Moroccan Fish & Chickpea Curry, recipe by Hayden Quinn

Ingredients

To serve

Method

  1. Heat oil in a wide heavy-based pan over medium heat. Add onion and cook for 5 minutes. Add garlic, ginger and ras el hanout and cook for 2 minutes, then add tomato, honey, zest and 1 cup (250ml) water, bring to the boil, reduce to a simmer, season and cook for 7 minutes or until sauce thickens slightly.
  2. Add fish and chickpeas and cook for 3–4 minutes until fish is just cooked. Remove from heat and gently stir in half the herbs and half the lemon juice.
  3. Cook couscous according to packet instructions. Drain, combine in a bowl with remaining herbs and lemon juice.
  4. Season. Scatter curry with extra parsley, mint, almonds and lemon zest and serve with pearl couscous, harissa and rainbow chard.

Notes

You’ll find harissa at delis and larger supermarkets.

You’ll find ras el hanout at Middle Eastern food shops and spice shops.

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