A beautiful tagine that's full of flavour and warmth to keep you going through the cold winter nights - and is low in fat too! By Nadia Sawalha as part of our Hungry Girls' Little Black Dress Diet.
1 tbsp olive oil
1 onion, thinly sliced
1 red pepper, de-seeded and cut into strips
3 garlic cloves, quartered
2 tbsp paprika
2 tsp ground cumin
1 can of tomatoes
1 can of chickpeas, drained
Salt and freshly ground black pepper
500g of skinless white fish (like cod or haddock) cut into 1.5cm wide chunks
Zest of 1 lemon
Large handful of fresh coriander, chopped
Heat the oven to 180C.
Heat the oil in a casserole dish and fry the onion and pepper until softened and then add the garlic. Then add the spices and cook until their aroma is released.
Stir in the tomatoes, bring up to the bubble, then turn down to a simmer and cook for 10 minutes.
Add the chickpeas and bring to a simmer and season.
Put the fish on top and bake in the oven for 7-10 minutes with the lid on.