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bean-recipe-cod-chickpea-tagine-boldbeanco -adam-bush

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Spiced White Fish + Chickpea Tagine

Adam Bush

Cooking fish can be a bit scary for people, but here you gently poach the fish on top of a deeply spiced tagine base, packed with spices, harissa and (of course!) chickpeas! And to top there’s a briney, herby, nutty and zesty sorta-salsa, which brings the whole thing to life.

Alternatively, this could be a one-pot belter to keep veggie, and just let the chickpeas do the talking.

Feeds: 4

Takes: 60 minutes

Ingredients

1 tbsp extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, peeled and finely chopped
2 tbsp ras el hanout
2 preserved lemons, quartered, flesh removed and rind finely chopped
1-2 tbsp rose harissa
1 sweet potato, peeled and cut into 2cm dice (roughly 450g)
1 jar Queen Chickpeas
1 x 400g tin chopped tomatoes
350ml veg stock
400g cod or monkfish, cut into bite-sized pieces
40g flaked almonds
75g pitted green olives, sliced
Handful flat-leaf parsley, finely chopped

Substitutions

Preserved lemons - the zest of 1 fresh lemon

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Heat the olive oil in a large, deep frying pan and put over a medium-high heat. Scrape in the onion and add a pinch of salt. Cook for 6 minutes until softening, then scrape in the garlic and cook for another minute.
step 2
Sprinkle in 1 tbsp of the ras el hanout, ½ the chopped preserved lemon, rose harissa and sweet potato. Cook for 3 minutes, tossing everything together. Pour in the chickpeas, along with all of their liquid, the tin of cherry tomatoes and the vegetable stock.
step 3
Bring to a simmer and cook for 30 minutes until thickened and reduced slightly.
step 4
Toss the monkfish pieces in the remaining tbsp of ras el hanout and nestle into the pan. Put on a lid and simmer gently for 8 minutes.
step 5
Meanwhile, put the flaked almonds into a small frying pan over a medium-high heat and toast, tossing regularly for 2-3 minutes until golden brown. Tip into a bowl and mix with the remaining preserved lemon and chopped green olives and parsley.
step 6
Ladle the tagine into bowls and top with the almond and olive topper.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas

Spiced White Fish + Chickpea Tagine

Ingredients

Substitutions

Made with: Queen Chickpeas

Directions

Made with: Queen Chickpeas

More Recipes

Made with:
Queen Chickpeas

Made with:
Queen Chickpeas