INGREDIENTS
2 TBSP. oil
1 onion, sliced
1 red bell pepper, cut in chunks
1 tsp. paprika
1 tsp. ground coriander
¼ tsp. cayenne pepper
½ tsp. ground ginger
¼ tsp. cinnamon
½ tsp. black pepper
1 tsp. salt, plus ½ tsp.
1 quart canned chicken broth
1 cup canned crushed tomatoes
¾ lb. sweet potatoes, peeled
2 cups canned chick peas, drained
1 lb. sea bass fillets, skinned, cut into cubes
DIRECTIONS
In a large pot, heat oil over low heat.
Add onion and bell pepper; cook, stirring constantly 4 minutes.
Stir in paprika, coriander, cayenne, ginger, cinnamon, black pepper and 1 tsp. salt.
Add broth, tomatoes and sweet potatoes.
Simmer until potatoes are almost tender.
Stir in chick peas, fish and remaining ½ tsp. salt into the sweet potato mixture. Simmer until fish is just done, about 4 minutes.
Serve the fish and veggies over any small pasta, such as orzo, cooked according to package directions.
Serves 4.
