Method
Heat the olive oil in a large heavy-based pan over medium-low
heat. Add the onion and cook, stirring occasionally, for 5 minutes,
or until the onion is translucent. Add the garlic, ginger, cumin,
turmeric and cinnamon and cook, stirring, for 2 minutes more, or
until fragrant.
Add the cayenne, tomatoes, salt and 250 ml (9 fl oz/1 cup) of
water and cook, stirring frequently, for 10 minutes.
Add the fish and simmer for 5 minutes, or until the fish is just
tender. Add the chickpeas and honey and cook for a further 2-3
minutes. Season to taste. Serve garnished with coriander and flaked
almonds.