1 large onion
1-inch piece ginger root
1 large clove garlic
1 1/4 pounds firm, skin-on white-fleshed fish fillets
1/4 cup sliced skin-on almonds
4 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
One 3-inch cinnamon stick
Pinch cayenne pepper
14 ounces canned, no-salt- added diced tomatoes
1 cup water
14 ounces canned, no-salt-added chickpeas
2 teaspoons honey
Fresh black pepper
Flat-leaf parsley, for garnish (may sub cilantro)
1. Slice the onion very thin. Peel and mince the ginger. Crush the garlic. Pat the fish dry with paper towels, then cut the fish into bite-size chunks that are on the large side.
2. Heat a large, heavy-bottomed skillet (not cast iron) over medium-low heat. Spread the almonds in the skillet; toast them for a few minutes, shaking the pan as needed, until they are fragrant and lightly browned. Transfer to a plate to cool. Return the skillet to the stove top; increase the heat to medium.
3. Pour the oil into the skillet. Once it is heated, add the onion and stir to coat. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent, then add the garlic, ginger, cumin, turmeric and cinnamon stick. Stir to incorporate, then cook for 2 minutes, until fragrant.
4. Add the cayenne pepper, tomatoes and their juices, the water and a pinch of the salt. Cook, stirring often, for 10 minutes. Gently stir in the fish. Cook for 3 to 5 minutes, moving the fish around so it cooks evenly.
5. Drain the chickpeas, then add to the skillet along with the honey. Season with the black pepper to taste; taste for salt and add accordingly. Discard the cinnamon stick.
6. Garnish with the parsley leaves (chopped, if desired) and toasted almonds. Serve hot.
Per serving: 350 calories, 35 grams protein, 31 grams carbohydrates, 9 grams fat, 80 milligrams cholesterol, 230 milligrams sodium, 7 grams dietary fiber, 8 grams sugar.