This richly flavoured seafood stew in a spicy tomato broth will certainly bring sunshine to any winter's day. Serve with millet cooked with spinach and coriander for a fun way to eat your greens. Heat the oil in a large, heavy-based pot. Add the onion and fennel and cook over a medium-low heat for 5 minutes, stirring regularly, until the vegetables have softened but not browned. Stir in the coriander, cumin, chilli and preserved lemon and cook for 30 seconds more. Add the chickpeas, tomatoes and any juice, season with salt and pepper then bring to the boil. Turn down the heat and simmer for 5 minutes.
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