Fish and Seafood 4.7
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One-pan Moroccan-style Fish and Chickpeas

This fragrant, comforting stew is full of warming spices, hearty chickpeas, and tender vegetables. The cod gently poaches in a rich, spiced tomato sau...This fragrant, comforting stew is full of warming spices, hearty chickpeas, and tender vegetables. The cod gently poaches in a rich, spiced tomato sauce, soaking up all the flavour. Serve it simply with couscous, bulgur, or warm flatbreads—or enjoy it on its own as a lighter meal. Read more This fragrant, comforting stew is full of warming spices, hearty chickpeas, and tender vegetables. The cod gently poaches in a rich, spiced tomato sauce, soaking up all the flavour. Serve it simply with couscous, bulgur, or warm flatbreads—or enjoy it on its own as a lighter meal. This fragrant, comforting stew is full of warming spices, hearty chickpeas, and tender vegetables. The cod gently poaches in a rich, spiced tomato sauce, soaking up all the flavour. Serve it simply with couscous, bulgur, or warm flatbreads—or enjoy it on its own as a lighter meal.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Pescatarian
Contains
Fish
Ingredients
Serves 4
Metric Imperial
white onion
Swaps: red onion, spring onion, shallot
finely diced
carrot
finely sliced
celery
finely sliced
red pepper
chopped
garlic cloves
minced
coriander
smoked paprika
cinnamon (ground)
chickpeas (can)
Swaps: cannellini beans (can), white beans (can)
drained and rinsed
vegetable stock
Swaps: fish stock
cod fillet
Swaps: hake
Swaps: coriander
sliced

Ingredients

Serves 4
Metric Imperial
white onion
Swaps: red onion, spring onion, shallot
finely diced
carrot
finely sliced
celery
finely sliced
red pepper
chopped
garlic cloves
minced
coriander
smoked paprika
cinnamon (ground)
chickpeas (can)
Swaps: cannellini beans (can), white beans (can)
drained and rinsed
vegetable stock
Swaps: fish stock
cod fillet
Swaps: hake
Swaps: coriander
sliced

Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large pot over medium heat. Add the onion, pepper, carrot, and celery,  and cook for 4-5 minutes, until softening.

3

Stir in the garlic, cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1 minute, until fragrant.

4

Pour in the chopped tomatoes, chickpeas and vegetable stock. Bring to a simmer and cook for 12-15 minutes, until darkened and reduced.

5

Add the spinach and cook for 1-2 minutes, until wilted.

6

Nestle the fish fillets into the simmering sauce. Cover, and cook for 6-7 minutes, until the flesh if firm and opaque.

7

Serve sprinkled with fresh parsley and lemon juice, if liked.

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