About this recipe:A highly flavoursome dish made from peppers, carrots, tomatoes, olives, chickpeas and tilapia. It may be served hot or cold, according to your own preference.
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, finely chopped
2 red pepper, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
1 (410g) tin chickpeas, drained and rinsed
4 tablespoons chopped fresh parsley
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken stock granules
salt to taste
2.25kg tilapia fillets
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Heat a large frying pan on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender. Add the peppers, carrots, tomatoes, olives and chickpeas and continue to cook until the peppers are slightly tender.
Sprinkle the parsley, paprika, cumin, cayenne and chicken stock over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover and cook for 40 minutes.