We love good Honey Cod & Chickpea Stew with Couscous and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Rose Harissa Paste(ContainsSoya)
Vegetable Stock Powder(ContainsCelery)
Water for the Couscous
Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a colander. Pop half of them into a bowl and crush with the back of a fork.
Heat a drizzle of oil in a frying pan on medium high heat. Add half the onion and cook, stirring occasionally, until soft, 4-5 mins. Add half the garlic, the harissa paste and tomato puree and and cook, stirring, for 1 min. Add the water (see ingredients for amounts) with half the stock powder and half the honey. Stir well to dissolve the stock powder.
Add the whole and crushed chickpeas to the mixture, season with salt and pepper and bring to a simmer. Reduce the heat to medium and simmer until thickened slightly, 12-15 mins. Add a splash of water if it starts to look dry.
Heat a drizzle of oil in a medium saucepan on medium high heat. Add the remaining onion and cook, stirring, until soft, 3-4 mins. Add the remaining garlic and cook for 1 min. Pour the water for the couscous (see ingredients for amount) into the saucepan with the remaining stock and bring to the boil. When boiling, remove from the heat and stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.
Pop the cod fillets into a bowl with a drizzle of oil, the remaining honey and season with salt and pepper. Mix to coat. Heat a frying pan on high heat and cook until golden brown, 2 mins each side. Pop the cod onto the chickpea stew, cover with a lid (or some foil) and cook until the fish is cooked through, 1-2 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Stir half the coriander through the couscous. Taste and season with salt and pepper if you like. Divide the couscous between plates and spoon over the harissa chickpeas and cod. Top with the remaining coriander. Enjoy!