Chickpea & Harissa Stew with Poached Cod & Breadcrumbs

Heat a glug of olive oil in a wide-based frying pan set over medium heat. Finely chop the onions and add to the pan with a pinch of salt and cook for 4-5 mins until soft. Finely slice the garlic and cook for another 1-2 mins until softened but not browned.

Add the cherry tomatoes and cook for 8-10 mins until softened but still holding their shape. Stir in the harissa, allowing it to bubble for a few mins before adding the tinned tomatoes, drained chickpeas and vegetable stock, squashing a few tomatoes with the back of a fork to thicken the sauce. Let it simmer for 8-10 mins.

Drizzle the cod fillets with olive oil, season with salt, and nestle them into the sauce. Cover and cook for 5-7 mins until the fish is cooked through.

To make the breadcrumbs, heat a glug of olive oil in a frying pan, add the breadcrumbs with a pinch of salt, and fry for 4-5 mins until crisp. Stir in the zest of the lemon.

To serve, divide the cod and chickpeas between bowls and top with the crispy breadcrumbs, a dollop of yoghurt, a drizzle of extra olive oil, and a few coriander leaves.