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Moroccan-Spiced Fish with Chickpeas

Moroccan-Spiced Fish with Chickpeas

This fast, flavorful stew was inspired by a Moroccan dish of fish with a spiced tomato sauce, but we add chickpeas to lend more substance to the skillet-cooked meal.

By Courtney HillApril 21, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This fast, flavorful stew was inspired by chraime, a Moroccan Sephardic dish of fish with a spiced tomato sauce, but we add chickpeas to lend more substance to the skillet-cooked meal. Harissa is a North African chili paste, but because it contains spices such as cumin, caraway and coriander as well as garlic and olive oil, it supplies complex flavor in addition to capsicum heat. Any mild white fish with a firm texture that can hold its own against the meatiness of the chickpeas works well in this recipe. Serve with couscous or warm bread for soaking up the sauce.

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.

Ingredients
  • 15 ½

    ounce can chickpeas

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 4

    medium garlic cloves, minced

  • 2

    teaspoons sweet paprika

  • 1 - 2

    teaspoons harissa paste

  • ½

    teaspoon ground ginger

  • Kosher salt and ground black pepper

  • 2

    tablespoons tomato paste

  • 1

    medium carrot, peeled and sliced into thin rounds

  • 1 ½

    pounds skinless firm white fish, such as swordfish steaks, halibut fillets or monkfish tails, cut into 1-inch chunks

  • ½

    cup lightly packed fresh flat-leaf parsley, roughly chopped

  • 2

    teaspoons lemon juice

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.

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