Moroccan Harissa Cod and Chickpea Stew
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 pound cod fillets, cut into 2-inch pieces
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 3 tablespoons harissa paste
- 4 garlic cloves, minced
- 1 large onion, diced
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add the harissa paste and diced tomatoes with their juices. Stir to combine and cook for 2 minutes.
- Pour in the vegetable broth and add the chickpeas along with the salt and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
- Gently add the cod pieces to the pot. Simmer for 6 to 8 minutes until the fish is opaque and flakes easily.
- Remove the pot from the heat. Sprinkle with chopped cilantro and serve with lemon wedges on the side.
Notes
Adjust the amount of harissa based on its spiciness to keep the heat level comfortable for your group. The cod cooks quickly, so check it early to avoid overcooking. Leftovers reheat well the next day on the stovetop with a splash of broth to loosen the consistency.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board