Moroccan Fish with Chickpeas
You’ll find many versions of this dish, and my Moroccan Fish is almost always paired with chickpeas. A whole fish on a plate is like a heart song back to simpler times. You’ll find Moroccan Fish not just in Catholic tradition but in Jewish and Israeli traditions, as well. This makes total sense because so much of these traditions are intertwined – which I love – and have also developed from the same cultural areas.
Jump to RecipeCan I use other types of fish?
Absolutely! I buy whole fish frozen in bulk, and enjoy cooking whole fish much more than fillets. However, should you prefer or only have access to fillets – try to get them as thick as possible. This will ensure the fillets don’t fall apart so easily in the pan.
What kind of seasoning should I use for Moroccan Fish?
My preferred seasoning blend for Moroccan Fish is smokey-sweet. I use paprika, cumin, turmeric, and chili powder. These spices are what makes this fish “Moroccan” in flavor. However, if your tastes lean more herbal, I suggest a blend of oregano, lemon pepper, and thyme. If your tastes run more spicy, you can add in some red pepper flakes and extra garlic. There isn’t really a limit to what you can do.
Which vegetables can I add in the pan?
What makes the Moroccan fish and chickpeas come together is the tomato base, so tomato paste or a hearty tomato sauce is a must. Other than that, add in vegetables of your choice! My base is made of onions, peppers, garlic, and tomatoes. I love adding some chickpeas or cannellini beans to the mix just to bulk it up.
How should I eat this meal?
I highly, highly recommend a crusty bread with Moroccan fish, only because it can soak up a lot of the sauce. Bread and fish go hand in hand for me, especially if it’s a chunk of a sourdough I made!
P.S. You really must try to eat this meal with your hands, not just because its more fun but with those tiny fish bones – it’s just better to use your hands!
Watch how I make Moroccan Fish and Chickpeas in the video below, right from the timestamp.
Moroccan Fish with Chickpeas
Ingredients
- 2 whole red snapper, cleaned
- olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 bell pepper, chopped or a handful of baby peppers
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili pepper
- 1 tsp turmeric
- 1 6 oz can tomato paste or 4-5 tablespoons
- 1 can chickpeas, rinsed
- salt and pepper
Instructions
- Rinse and dry the fish well. Season with salt.
- Heat olive oil in a pan over medium high heat. Add in the onion, garlic, peppers.
- Once the vegetables are tender, add in the spices and stir well. Be sure to not let them burn – lower the heat if you need to!
- Add in the tomato paste with a splash of water to thin it out. Stir well.
- Once the tomato paste is evened out, add in the chickpeas and combine.
- Layer the fish on top and cover. Simmer on low until fish is cooked through, or around 30 minutes. Flip halfway through cooking.
- When the fish is done, spoon the sauce over each fish. Serve with crusty bread and enjoy!
Did you make this recipe? Share you tips below!
