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... 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.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
TRY MORE RECIPES for one-pan fish dishes
NUTRITION PER SERVING (Read more)
Notes
To make this vegetarian, you can use slices of silken tofu instead of fish. Scoop from the packet directly into the pan and heat through. Resist the temptation to stir to avoid it breaking up.
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
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.
Stir in the garlic, cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1 minute, until fragrant.
Pour in the chopped tomatoes, chickpeas and vegetable stock. Bring to a simmer and cook for 12-15 minutes, until darkened and reduced.
Add the spinach and cook for 1-2 minutes, until wilted.
Nestle the fish fillets into the simmering sauce. Cover, and cook for 6-7 minutes, until the flesh is firm and opaque.
Serve sprinkled with fresh parsley and lemon juice, if liked.
Notes
To make this vegetarian, you can use slices of silken tofu instead of fish. Scoop from the packet directly into the pan and heat through. Resist the temptation to stir to avoid it breaking up.
User comments (20)
Really tasty, personally this feeds 3 not 4. That said we're 2 good adult eaters!
This was delicious! I didn't have a pepper, so I used cabbage & I used dry parsley instead of fresh. I doubled the spices from other recommendations. I also made my chickpeas from dry & cooked them in the same spices called for in the recipe. I used the liquid from the chickpeas to cook a side of barley in. All of it was fantastic!
Tasty meal and very satisfying. I'd definitely make this again
Delicious. Makes a really quick substantial tea from not that many ingredients. I didn’t have the peppers or parsley and I fried the fish separately. Will add to my regular meals.
Easy & delicious. I had cod & Basa fish in the freezer: so I added both. Very filling but for the rest of the family I added a side of couscous.
Absolutely delicious. Put more vegetables in then the recipe asks. A favourite.
Enjoyed this one - love the Moroccan spice palate anyway, but this was the first time I’d tried it with fish. Loved the flavours, served it with a little Bulgar wheat for whole grains and extra fibre.
I felt it lacked depth of flavour. Had to double spices
Really easy to make and full of flavour.
Delicious and easy to make. Leftovers make a great lunch too.
We loved it. I added a preserved lemon and served it with baby courgette fries.
Delicious! I did need to add some salt and pepper but it was really tasty. Even the teenager approved.
I made this with tofu in place of the fish, and added a sprinkle of merquen for spice. It was absolutely delicious, and my husband and I can’t wait to eat the leftovers!
So good!
So good. Loved all the vegetables
It was very good. Hard to rate solidly because we made it in the instant pot. We thought it needed salt and heat but we enjoyed it very much.
Yummy, wholesome, tasty, I doubled the amount for seconds in the week
Really enjoyed preparing & cooking this really tasty dish.
Absolutely delicious as it was.
Very tasty the parsley was a bit too much