COD IN CHICKPEA RAGOUT

I decided to make this dish because of the pure paprika spice brought by my dear friend, Reshma Ann from Hungary. She never fails to get me something from her trips and this time she got sweet and spicy paprika. I just love her.

This recipe is pretty simple to make. It takes about 30 minutes or less. The only spice used to flavour is the paprika.  You can see the rich colour from the paprika. I used the sweet paprika for this recipe but if you want a bit of kick to this, just add the hot paprika.  Substitute of paprika I would suggest is Kashmiri red chilli powder for the colour and a bit cayenne pepper for spiciness.

Serves 2

Time: 30 minutes

1 big fillet of any white fish (I used cod)

1 can chickpeas or 2 cups boiled chickpeas

2 medium red tomatoes chopped

2-3 cloves garlic crushed

1 tbs chopped parsley

1 medium onion chopped

1/2 red bell pepper diced

1 tbs oil

Salt & pepper

1 heaped tbs paprika

1 1/2 cups water

1 tbs chopped parsley for garnishing

                                                         

Method

Heat the oil in a pan and saute the onions and garlic till lightly pink.

Add the red bell peppers and cook for 2 minutes.

To this add the tomatoes and chopped parsley and cook further for 5 minutes till the tomatoes soften a bit.

Add the chickpeas and water.Stir and bring to a  boil.

Add the heaped tablespoon of paprika and cover to simmer for 8 minutes. By this time, the sauce should have thickened slightly.

Nestle the fish fillets in the ragout and garnish with chopped parsley.

Sprinkle some paprika on the fish fillets and cover to cook for 5 to 7 minutes just before serving so that the fish is soft and flaky.

Serve this with lemon wedges and bread rolls on the side.