Moroccan Spiced Fish w/ Chickpeas

Updated at: Sun, 08 Oct 2023 03:39:04 GMT

Step 1

Drain the liquid from the chickpeas into a liquid measuring cup. You should have about ¾ cup (a little more is fine); if it comes up short, supplement with water. Set the chickpeas and their liquid aside.

Step 2

In a 12-inch skillet over medium, combine the oil, garlic, paprika, harissa, ginger and ½ teaspoon pepper. Cook, stirring often, until the mixture is lightly browned and fragrant, about 2 minutes. Stir in the tomato paste and carrot, followed by ¼ teaspoon salt and the chickpeas with their liquid. Cover and cook, stirring occasionally, until the carrots are tender, 5 to 8 minutes.

Step 3

Add the fish and stir gently to combine. Cover, reduce to medium-low and cook, gently stirring only once or twice, until the fish is opaque throughout, about 5 minutes.

Step 4

Off heat, stir in half of the parsley and the lemon juice. Taste and season with salt and pepper. Serve sprinkled with the remaining parsley and drizzled with additional oil.

Step 5

Tip: Don’t drain and discard the chickpea liquid. We use the thick, starchy liquid, called aquafaba, instead of water to build the sauce because it lends body as well as flavor to the stew.

Step 6

Serve with couscous or warm bread for soaking up the sauce. Don’t serve with rice.

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