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Moroccan Spiced Fish Stew with Chickpeas
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 1 pound white fish fillets, cut into 1-inch pieces
  • Salt and black pepper, to taste
  • Juice of 1 lemon
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens. Stir in the garlic and cook for 1 minute more.
  • Add the cumin, paprika, cinnamon, and cayenne pepper. Stir for 30 seconds to toast the spices.
  • Pour in the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
  • Add the fish pieces to the pot. Simmer gently for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Season with salt and black pepper. Stir in the lemon juice, then remove the pot from the heat. Sprinkle with cilantro before serving.

Notes

Simmer the stew gently after adding the fish so the pieces stay intact instead of breaking apart. If the broth tastes too spicy, add an extra squeeze of lemon to mellow the heat. Leftovers keep well in the fridge for two days and reheat best on low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board