Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan
• Wooden spoon
• Ladle

• 2 tablespoons rapeseed oil
• 1 large brown onion, finely chopped
• 2 red peppers, deseeded and sliced
• 3 cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet smoked paprika
• ¼ teaspoon ground cinnamon
• 500 ml passata
• 250 ml hot vegetable or fish stock
• 2 x 400 g tins chickpeas, drained and rinsed
• 100 g ready-to-eat dried apricots, quartered
• 1 lemon, finely grated zest and 1 tablespoon juice
• 600 g skinless, boneless cod fillets, cut into large chunks
• ½ teaspoon fine salt, plus extra for seasoning
• ¼ teaspoon black pepper
• 15 g fresh coriander, roughly chopped
• To serve couscous, rice or warm flatbreads

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6. 6

Heat the oil in a frying pan over a medium heat. Add the onion and peppers and cook for 6–8 minutes until beginning to soften. Stir in the garlic, cumin, ground coriander, smoked paprika and cinnamon for 30 seconds.