Moroccan Fish with Chickpeas
tasty, delicious, fast, and easy
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!