Rose Harissa Chickpea with Flaked Cod

Ingredients:

1. 200g cod

2. olive oil

3. 1/3 tsp ground cumin

4. 2 cloves of garlic

5. ½ an onion

6. 2 cardamom pods

7. 1 tbsp rose harissa

8. 2 tsp tomato purée

9. 1½ preserved lemons

10. 400g tinned chickpeas

11. 200ml vegetable stock

12. 5g coriander

Directions:

1. Remove any skin and bones from the cod. Cut into 3cm pieces.

2. Mix 1½ tsp of olive oil, the cumin and 1 of the cloves of garlic crushed in a small bowl. Place the cod pieces into the bowl and gently coat. Set the cod aside for 15 minutes to marinate.

3. Finely dice the onions, thinly slice the remaining clove of garlic.

4. Heat 2 tbsp of olive oil in a large sauté pan, then add the onion and fry for 4-5 minutes, until soft and golden-brown.

5. Add the sliced garlic and cook for another minute over a gentle heat.

6. Bash the cardamom pods, finely chop the preserved lemons, drain and rinse the chickpeas.

7. Add the cardamom, harissa, tomato purée, preserved lemon and chickpeas. Stir for a minute, then add the stock and heat for a few minutes.

8. Add the fish and gently stir, then cook for 3-4 minutes, turning half-way through, until cooked and easy to flake.

9. Discard the cardamom pods.

10. Roughly chop the coriander.

11. Serve and sprinkle with the coriander.

12. Enjoy!