Bell Pepper, Chickpea, & Fish Tagine

I combined 2 recipes to come up with this one. Other fish can be substituted for salmon, such as monk, sole, tilapa. Adjust cook time for the change.

• Ready In: 1 hr 25 mins
• Serves: 2-3

Ingredients

• 1  teaspoon canola oil
• 1  teaspoon olive oil
• 1⁄2-3⁄4 large onion, chopped
• 1⁄4 yellow bell pepper, chopped
• 1⁄4 red bell pepper, chopped
• 1⁄4 orange bell pepper, chopped
• 1⁄2 big tomatoes, cut into 4s
• 2  garlic cloves, peeled
• 1⁄4 cup fresh parsley
• 1⁄4 cup fresh cilantro
• 1 (15 ounce) can diced tomatoes, do not drain
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground pepper
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground paprika
• 1⁄8-1⁄4 teaspoon cinnamon
• 1⁄8-1⁄4 teaspoon cayenne
• 3  pieces salmon (may substitute other fish)

Directions

1. Pour both oils into a warm tagine. Saute the onion & peppers over medium heat until semi-soft.
2. Meanwhile, place the cialntro, parlsey, garlic, & fresh tomato into a food processor. Blend until chunky. Pour the mixture into the tagine, stir then add the canned tomatoes.
3. Stir in the spices then the chickpeas. Place the fish on top of the mixture then gently push down into sauce.
4. Cover with the lid and cook over medium-low heat for one hour. The tagine is done once the fish is pink (or white) all the way through.