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

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb white fish fillets, cut into 2-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium zucchini, sliced into half-moons
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp 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, coriander, paprika, and cinnamon. Cook for 1 minute until the spices smell fragrant.
  • Pour in the diced tomatoes and vegetable broth. Add the chickpeas and bring the mixture to a simmer.
  • Add the sliced zucchini and cook for 5 minutes until it begins to soften.
  • Gently place the fish pieces into the pot. Season with salt and black pepper. Simmer for 6 to 8 minutes until the fish flakes easily with a fork.
  • Remove the pot from heat. Sprinkle with chopped cilantro and serve with lemon wedges on the side.

Notes

Simmer the stew just until the fish is cooked to keep it from breaking apart. If the broth tastes too mild, add an extra pinch of paprika at the end. Leftovers reheat well the next day on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board