This is a spicy dish but you can modify and make it much milder according to your own taste.
If you need a kick, this is definetely the dish for you; if you do not like it spicy just do not use any chilli and you will have still a very nice dish with a more delicate taste.
Preparation: 20 minutes
Cooking: 40 minutes.
6 skinless white fish fillets
400gr chickpeas - rinsed and drained
3-4 red/yellow peppers deseeded and cut into stripe
4 garlic cloves
2 red chillies desseded and chopped
1 tbsp hot paprika
3 tbsp tomato purée
1 tsp cumin seeds
1 tsp sesame seeds
300ml fish stock
Half lemon - juice
1 handful of coriander leaves chopped
Dry dill to sparkle on fish
Salt and freshly ground black pepper
In a frying pan, heat the oil, add the crushed garlic, cumin and sesame seeds and chillies. Fry gently until the garlic is golden.
Add the paprika and peppers and cook gently until the peppers start to soften then stir in the tomato purée and add the stock.
Season with salt, sugar, lemon juice and pepper according to taste.
Simmer for 10 minutes and when the sauce has reduced slightly add the chickpeas and the coriander.
Cover and simmer for another 10 minutes.
Add the fish and cook, covered for 15 minutes until it is all cooked.
Scatter more coriander on top to serve - if you like it.