1 onion, thinly sliced

1 yellow bell pepper, seeded and diced

2 cloves garlic, finely chopped

2 tbsp (30 ml) olive oil

1 tsp ground coriander

1 tsp curry powder

1 tsp (5 ml) ground cumin

1 tsp (5 ml) harissa paste

1 can (19 oz/540 ml) chickpeas, rinsed and drained

1 can (14 oz/398 ml) diced tomatoes

1 lb (454 g) green beans, cut into 3/4-inch (2 cm) pieces (about 5 cups)

2 cups (500 ml) low-sodium chicken or vegetable broth (see note)

1 1/2 lb (675 g) skinless haddock fillets

Salt and pepper

In a large skillet over medium heat, soften the onion, bell pepper and garlic in the oil. Add the spices and harissa, and cook for 1 minute, stirring regularly.

Add the chickpeas, tomatoes, beans and chicken broth. Bring to a boil. Cover and simmer over low heat for about 20 minutes or until the beans are tender. Season with salt and pepper.

Add the fish. Cover and continue cooking for 4 to 5 minutes, or until the fish is thoroughly cooked and flakes easily with a fork.

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