Name: Rose harissa chickpeas with flaked cod
Yield: Serves four as a tapas or side
Ingredients: ½ an onion, finely chopped (100 g); 2 cardamom pods, bashed with the flat side of a knife; 1 tbsp rose harissa (or 50% more or less, depending on variety) (15 g); 1 tsp tomato paste; 1½ small preserved lemons, skin finely chopped; 1 — 400 g tin of chickpeas, drained and rinsed (240 g); 200 ml vegetable stock; 5 g coriander, roughly chopped; salt; 200 g cod, skinless and boneless, cut into 3cm pieces; 2½ tbsp olive oil; ⅓ tsp ground cumin; 2 garlic cloves, 1 crushed and 1 thinly sliced

Preparation info

Serves
four
as a tapas or side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Rose harissa chickpeas with flaked cod

Ingredients

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