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.
- Makes4 servings
- Cook Time30 minutes
- 5
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.
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.
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