Fish And Vegetable Tagine

• 1 onion chopped
• 2 cloves garlic crushed
• 1 bunch cilantro leaves reserved
• 1 inch ginger peeled and chopped
• 1 tablespoon spice ras el hanout
• 1/4 cup vegetable oil
• 13 ounces white fish fillets cut into 8 pieces
• 11 ounces sweet potato peeled and chopped
• 1 red onion cut into wedges
• 1/2 cup vegetable stock
• 15 ounces chickpeas drained and rinsed
• 1 zucchini sliced
• 1 tomato seeded and finely chopped
• couscous or quinoa, to serve

1. Process onion, garlic, cilantro stems, ginger and ras el hanout until well chopped. With motor running, add 2 tbsp of the oil. Cover fish with paste, reserving 2 tbsp. Cover and refrigerate.
2. Heat remaining 2 tbsp oil in large saucepan on medium heat. Saute sweet potato, red onion and reserved paste 3-4 mins. Add stock; bring to a boil. Reduce heat to low; simmer, covered, 10 mins.
3. Stir in chickpeas and zucchini. Simmer 3-4 mins. Add fish. Continue to simmer, covered, 6-8 mins, until fish flakes easily when tested.
4. Stir in tomato and cilantro leaves. Serve with prepared couscous or quinoa.

onion, garlic, cilantro, ginger, spice ras, vegetable oil, white fish, sweet potato, red onion, vegetable stock, chickpeas, zucchini, tomato, couscous

Taken from www.yummly.com/recipe/Fish-and-Vegetable-Tagine-1406549 (may not work)