Go Back Email Link
–+ servings
moroccan fish and chickpeas in tomato sauce 1
Print Recipe
4.93 from 14 votes

Moroccan Fish with Chickpeas in Tomato Sauce

This recipe is a definite crowd-pleaser. It's also very forgiving as the fish simmers in a rich tomato sauce that keeps it moist, yet permeates it with rich flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Fish, Lunch
Cuisine: Moroccan
Keyword: chickpeas, fish, moroccan, sauce, Tomato
Servings: 4 servings
Calories: 389kcal

Ingredients

  • 1 1/2 lbs fresh fish cod, salmon or halibut
  • 15 oz chickpeas can
  • 5-6 tomatoes diced (or one 14.5 ounce can of crushed tomatoes)
  • 1 bell pepper fire roasted, seeded, peeled and julienne sliced
  • 1 dried ancho chile pepper or fresh poblano, jalapeno or red chili flakes to taste
  • 1 tsp paprika smoky or Spanish preferred
  • 3 cloves garlic peeled and sliced
  • 1/2 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 cup olive oil or canola
  • 1/2 tsp salt
  • 1/3 tsp black pepper
  • 1 cup cilantro cleaned and chopped

Instructions

  • Slice fish fillets at an angle about 3 inches wide.
  • In a large saucepan, heat to medium and add the paprika, curry, cumin, turmeric and chili powders in the pan to warm up for 30-60 seconds, careful not to burn them.  This process brings out the flavors of the spices and a deep rich flavor.
  • Immediately add oil, garlic, ancho pepper, bell pepper, chickpeas and diced tomatoes. Cover and bring to a boil for 5-10 minutes to soften tomatoes.
  • Lower heat to simmer and add fish fillets. Sprinkle with salt and black pepper.  Spoon the sauce and chickpeas over the fish fillets so they are covered, then cook for another 15 minutes.
  • Remove lid and sprinkle the cilantro (leaving aside 2 tablespoon for garnish) so that it evenly covers the surface (of the fish and sauce). Reduce to simmer for an 30-45 minutes or until the sauce reduces. The fish will stay moist as long as it is at least partially submerged in the sauce.
  • Remove ancho pepper and discard. Plate the fillet first, then spoon the chickpeas and sauce over it, then garnish with a little cilantro. Serve warm.

Nutrition

Serving: 5ounces | Calories: 389kcal | Carbohydrates: 45g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 414mg | Potassium: 1663mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5021IU | Vitamin C: 68mg | Calcium: 117mg | Iron: 6mg