2 cloves of garlic, thinly sliced
1/2 tsp turmeric
1 tbsp ras el hanout
2 small to medium courgettes, thinly sliced
15oz / 425g tin of chickpeas, drained
400g white fish
Sauté the onion in olive oil. Add the garlic and cook until fragrant. Stir in the spices. Add the sliced courgettes and sauté until they begin to cook. Add the chickpeas and barely cover with water or vegetable broth.
Simmer until the courgettes are almost tender, about 15 minutes. Add the fish and season to taste. Simmer until the fish is just done. Add fresh cilantro and serve with fine or medium grain couscous.