Moroccan Fish Stew

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 garlic clove, crushed
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 cinnamon stick
• 1 pinch cayenne pepper
• 400 g chopped plum tomatoes
• 1 pinch salt
• 500 g cod or 500 g red snapper fillets
• 400 g chickpeas, rinsed and drained
• 2 teaspoons honey
• salt & freshly ground black pepper
• fresh coriander leaves
• sliced almonds, lightly toasted

1. Heat the olive oil in a large heavy-based pan over a medium heat.
2. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
3. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
4. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
5. Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
6. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
7. To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

olive oil, onion, garlic, ginger, ground cumin, turmeric, cinnamon, cayenne pepper, tomatoes, salt, chickpeas, honey, salt, fresh coriander leaves, almonds

Taken from www.food.com/recipe/moroccan-fish-stew-193533 (may not work)