Seasoned moroccan cod with Chickpeas

600g Cod or other firm white fish
1 medium onion, peeled and chopped
2 medium potatoes, peeled and cut in to chunks
1 400g tin of chickpeas(garbanzo beans), drained
200g tinned chopped tomatoes
1 tsp dried sage
1 tsp dried thyme
few dried bay leaves
3 tsp ras el hanout (moroccan spice mix)
1 knorr fish/chicken/veg stock cube dissolved in 150ml boiling water
1/4 tsp sea salt
1 tsp fresh ground black pepper

Lay fish on a plate in a single layer and sprinkle with the salt, cover in cling film and place in the fridge for at least an hour.

Heat a large pan on med heat, spray with low-cal oil, add chopped onions and gently fry for 3-4 minutes till soft but not coloured.

Add the herbs and mix well. Add the stock, chickpeas and potato, bring to the boil and then simmer for 15 minutes.

Add chopped tomatoes, ras el hanout and stir well. Cook for another 10 minutes till sauce has thickend slightly.

Remove cod from the fridge uncover and lay pieces on top of the sauce. Cook on a gentle simmer for 10-15 minutes until the cod begins to flake easliy when moved.

Serve with 1/2 cup cooked brown rice per person or a large side salad.



Number of Servings: 4

Recipe submitted by SparkPeople user MRSKELBO2BE.