| Friday, February 16, 2007 |
| Moroccan Tomato and Garbanzo Fish Stew |
While perusing the supermarket the other day, I noticed a can of Moroccan style tomatoes with onion, coriander, cumin and cinnamon. I thought this would go really well with some chickpeas so into the basket it went.
Tonight, I decided to make my Moroccan tomato stew with garbanzo beans and fish. No recipe. It is simple. I made it up. I used tarakihi (also called ocean or silver bream) fish and I'm saying garbanzo beans because that is what it said on the can. It is Spanish for chickpeas, which I guess goes with the Moroccan influence in this dish. Random historic trivia about chickpeas: the Roman emperor Cicero's name is derived from a chickpea. His name means "Big Chickpea" or "Big Head" because he had an abnormally shaped head.
But I digress... it was a good, healthy meal, though rather basic tasting. I was unsure about what sort of spices to add to the sauce so I just left it as it was, but next time I'm going to be adventurous and add some stuff from the pantry to give it a kick. A thicker tomato sauce would also be great. I wanted to add spinach but alas, we were out. I also steamed some broccoli to get some greens into me. I have to say this was a pretty balanced meal - legumes, protein, omega-3, vegetables etc.Labels: Moroccan |
posted by Lauren @ 6:01 PM  |
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| She Who Eats |
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Name: Lauren
Home: Auckland, New Zealand
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