|
|
Preparation time
20 minutes
|
Ingredients
-
1 onion, chopped
-
4 cloves garlic, chopped
-
2 tablespoons (30 ml) peeled and finely chopped fresh ginger
-
3 tablespoons (45 ml) olive oil
-
1 sweet potato, peeled and cubed
-
1 red bell pepper, seeded and diced
-
2 tablespoons (30 ml) curry powder
-
1 pinch crushed red pepper flakes
-
1 can 14 oz (398 ml) coconut milk
-
1 can 19 oz (540 ml) chickpeas, rinsed and drained
-
4 fillets white fish, of your choice (tilapia, haddock, etc.).
-
1 lime, cut into wedges
-
Salt and pepper
|
Directions
- In a saucepan, soften onion, garlic and ginger in 30 ml (2 tablespoons) of oil. Add vegetables and spices and cook for 1 minute. Add oil, if needed. Add coconut milk and chickpeas. Bring to a boil and simmer gently, covered, for about 20 minutes or until potatoes are tender. Season with salt and pepper.
- In a non-stick skillet, cook fish in remaining oil (1 tablespoon). Season with salt and pepper. Divide chickpea mixture into shallow bowls. Top with fish. Serve with lime wedges.
|
|