Moroccan fish stew

Great served topped with fresh coriander or mint.

Ingredients

1 Tbsp	Olive oil
1	Large onion, thinly sliced
1 clove	Garlic
1 Tbsp	Grated root ginger
1 tsp	Ground cumin
1 tsp	Ground turmeric
1 tsp	Chilli paste
400 g	Plum tomatoes, broken up
1 cup	Water
400 g	Canned chickpeas, drained and rinsed
500 g	White fish fillets (Main)
2 tsp	Honey
1 tsp	Salt and freshly ground black pepper

Directions

1. Heat the oil in a large non-stick pan. Sauté the onion on medium until softened. Add the garlic, root ginger and spices and stir for 30 seconds. Add the tomatoes, water and chickpeas. Simmer for 10 minutes.
2. Cut the fish into serving-sized pieces. Add to the pan and poach for 5 minutes, until almost cooked. Add the honey and warm through for 2-3 minutes. Season. Serve in bowls topped with coriander or mint.