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Moroccan Salmon Stew with Chickpeas and Harissa
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes
  • 2 cups fish or vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons harissa paste
  • 1 pound salmon fillet, cut into 2-inch pieces
  • Salt and black pepper to taste
  • 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 4 minutes until it softens.
  • Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Pour in the diced tomatoes and broth. Add the chickpeas and harissa paste. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors blend.
  • Add the salmon pieces to the pot. Simmer for 5 to 7 minutes until the salmon turns opaque and flakes easily.
  • Taste and season with salt and black pepper. Remove the pot from the heat.
  • Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lemon wedges on the side.

Notes

Taste the harissa before adding the full amount, as brands vary in heat level. The salmon finishes cooking quickly, so check it early to avoid dry pieces. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife