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...ce, 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.
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 if 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.
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User comments (10)
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