Moroccan-style fish stew

Ingredients (serves 4)

1 tbsp olive oil 400g white fish fillets (cod, plaice, etc.) , cut into chunks1 large red onion, chopped1-2 cloves of garlic, finely chopped 1 thumb-sized piece of fresh ginger, peeled and grated1 tsp of ras el hanout spice mix1 cinnamon stick (cassia cinnamon works as well)400g can peeled plum tomatoes, discard most of juice (a can of chopped tomatoes is fine as well)400g can chickpeas, drained90g couscous 750ml hot vegetable stock (from cube is fine)handful of raisins or sultanasSalt and pepper, to taste (I didn't use any as the veggie stock already contained plenty of salt) handful of coriander leaves, to servehandful of flaked almonds, lightly toasted, to serveHeat the olive oil in a medium-to-large pan over medium/low heatAdd the onion and fry until they turn translucent, about 5 minutesAdd the garlic, ginger, cinnamon sticks and spice mix and, constantly stirring, continue cooking for another couple of minutes Pour in the can of tomatoes and combine, trying to break the tomatoes into smaller piece (another 2 minutes)Pour in the vegetable stock, turn up the heat and bring to a boilOnce the mixture has been boiling for a couple of minutes add the couscousReduce the heat to a simmer and add the chunks of fishCover and leave to cook for about 5 minutes until the fish is just about cookedAdd the chickpeas and the raisins and heat through for another minute or soSeason to taste and serve sprinkled with toasted almond flakes and coriander leaves