3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
3 teaspoons ground coriander
Salt flakes and freshly ground black pepper, to taste
400g canned tomatoes
400g cooked chickpeas, rinsed and drained
½ cup water
1 preserved lemon, rinsed, skin only finely sliced
750g Bonito steaks, cut into 3cm cubes (see notes)
½ cup roughly chopped flat-leaf parsley
⅓ cup roughly chopped coriander
Couscous or Lebanese bread, to serve

Heat a large saucepan over a medium heat. Add the oil and garlic and cook for 1 minute. Stir in the ground coriander, salt and pepper. Add tomatoes, chickpeas and water and cook for 15 minutes. Add preserved lemon and cook for 5 minutes. Add the Bonito and carefully stir through. Reduce heat and simmer for 3-5 minutes, until it's cooked through or to your liking (see notes). Remove from heat and stir through the parsley and coriander.

 

Serve with couscous or Lebanese bread.