Harissa Cod Stew With Ciabatta And Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Drain your chickpeas

Once hot, add your roasted garlic paste, tomato paste and drained chickpeas to the pan and cook for 30 secs

Add 150ml [225ml] [300ml] boiled water to the pan with your vegetable stock mix, harissa paste (can't handle the heat? Go easy!) and 2 tsp [3 tsp] [4 tsp] sugar

Give everything a good mix up and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high, then sit your fish over the sauce and cook, covered, for 6 min or until the fish is cooked through – this is your harissa fish stew

(unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, chop your dill roughly, including the stalks

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted