Gosh this was yummy, but then I again smoked paprika is one of my addictions along with dried oregano! As its summer I thought fish would be a really nice lighter option though chicken would work really too. I make my own preserved lemons (hence the colour) they last for ages and ages. I think its because they are bigger in size I don’t use very much. Rose harissa is my favourite because it is lovely and smokey. This would be just as good cooked in a lidded pan too. My tip regarding the chickpeas is really worth the effort.

Ingredients (serves 2)

• 2 white fish fillets, I used cod
• 1 large banana shallot, peeled and finely chopped
• 1 sweet red pepper (I used pointed), de seeded and cut into chunks
• 2 garlic cloves, peeled and finely sliced
• 1 heaped tsp ground cumin
• 1 heaped tsp sweet smoked paprika
• 1 level tsp hot smoked paprika
• ½ tsp ground turmeric
• Pinch chilli flakes
• 1 tbsp rose harissa paste
• 300ml vegetable or fish stock
• 1 tin chickpeas, drained (prep tip in notes)
• ½ preserved lemon, roughly chopped
• 2 medium tomatoes, peeled and de seeded (flesh only) cut into chunks
• 1 tsp pomegranate molasses, optional
• 2 tbsp finely chopped coriander
• ½ tsp fresh black pepper
• Salt to taste
• 2 tbsp olive oil, for frying

Directions

1. Heat the oil in your tagine or pan. Turn the heat down to medium and add the shallots cook for a few minutes. Add in the peppers and slice garlic cloves. Cook for a further minute.
2. Add the cumin, paprikas, turmeric, pepper flakes and harissa paste. Give it a good stir to coat the peppers and onions. Cook them out for about 30 secs.
3. Pour in the stock, bring it up to the boil then turn the heat down to a simmer.
4. Add the chickpeas and nestle in the fish. Cover and cook for 7 minutes.
5. Remove the lid and spoon the sauce over the fish. Cover and cook for a further 4 minutes.
6. Remove the fish and rest in foil. Add the preserved lemon, tomatoes, pomegranate molasses, coriander and pepper. Bring to a bubbling simmer. Taste and add salt if you need to. Share between 2 bowls and place the fish on top. Enjoy 😊

Note For the chickpeas I find de shelling them a much better texture. Just add the drained chickpeas to a tea towel. Fold over and give them a good rub. You will see the husks have come loose so you can discard them. I repeated 3 times.