Name: Moroccan Fish with Chickpeas in Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 8 garlic cloves (4 minced, 4 thinly sliced); 2 tablespoons tomato paste; 2 medium tomatoes, diced; 1 red bell pepper, cored and sliced; 1 (15-ounce) can chickpeas, drained and rinsed; 1½ cups water; 1 cup fresh cilantro, roughly chopped; 1½ teaspoons Ras El Hanout, divided; ¾ teaspoon paprika; ½ teaspoon ground cumin; 1½ pounds cod fillets, about ½-inch thick; juice of ½ lemon; ½ lemon, thinly sliced; kosher salt and black pepper, to taste

Jump to Recipe

There are certain dishes that warm you from the inside out, and this Moroccan fish with chickpeas is one of them. The first time I made this dish, the kitchen smelled like a blend of warm spices, tomatoes simmering gently, and that unmistakable comfort you only get from home-cooked meals. It’s saucy, a little rustic, and perfect for scooping up with a piece of good bread.

This recipe is built around flaky cod, a tomato and chickpea base, and a mix of Moroccan spices that bring everything together without being overwhelming. It’s the kind of dish that’s perfect for sharing with friends or serving on a cozy evening.

Why I Love Making This Dish

I’ve always had a soft spot for recipes that look and taste like they took hours but actually come together in a short time. This Moroccan fish stew fits right into that category. It’s quick to prepare, feels comforting, and tastes even better the next day.

The chickpeas make the dish hearty enough to serve on its own, and the sauce—rich with garlic, tomato paste, and bell peppers—has that deep, homey flavor that clings beautifully to every piece of fish. Plus, I love that I can build this entire meal in one pan on the stovetop without juggling multiple pots.

Ingredients I Rely On

Fish: I often use cod fillets for this dish because they cook quickly and absorb the flavors of the sauce beautifully. If cod isn’t available, sea bass or halibut work just as well. I like to choose thinner fillets (about half an inch thick) so they cook evenly in the sauce.
Chickpeas: They bring an extra layer of heartiness and soak up all that lovely sauce. Canned chickpeas make this recipe even faster, but you can use home-cooked if you have some ready.
Tomatoes & Bell Peppers: The base of this dish starts with a tomato and pepper medley. As it simmers, it thickens into a flavorful sauce that the fish cooks right in.
Ras El Hanout: This spice blend is the soul of the dish. It’s warm, aromatic, and layered with cinnamon, cardamom, ginger, nutmeg, and a touch of cayenne. A little goes a long way.
Garlic & Olive Oil: No sauce feels complete without garlic slowly cooking in good olive oil—it sets the tone for everything that follows.

How I Cook It at Home

Start with the sauce. I warm a good splash of olive oil in a deep pan and sauté the garlic until fragrant. Then I stir in tomato paste and chopped tomatoes. The bell peppers go in next, and I let everything cook down into a thick, rich base.
Add the chickpeas and spices. Once the tomatoes soften, I add chickpeas, a little water, Ras El Hanout, paprika, cumin, and fresh herbs like cilantro. This is when the kitchen starts smelling incredible. I let it simmer so the flavors meld together.
Season the fish. While the sauce is bubbling gently, I season the fillets with Ras El Hanout, paprika, cumin, salt, pepper, and a drizzle of olive oil. I give them a light toss to make sure every piece is coated.
Cook the fish in the sauce. I nestle the fillets right into the sauce, cover the pan, and let them gently braise for about 10 to 15 minutes. When the fish is ready, it flakes easily with a fork.

I love this method because the fish cooks directly in the sauce, absorbing every bit of flavor.

Tips I’ve Learned Over Time

Keep the sauce simmering gently. Too much heat can overcook the fish quickly. A soft bubble is all you need.
Season the sauce well. Since the fish will take on the flavor of the sauce, I always taste it and adjust the spices before adding the fish.
Thinner fillets cook faster. If your fillets are thicker, just give them a few extra minutes but keep a close eye to avoid overcooking.
Don’t skip the bread. Crusty bread or challah is perfect for soaking up the sauce. This is one of those dishes where the sauce is just as special as the fish.

Little Twists You Can Try

Fish swap: Halibut, grouper, or sea bass work beautifully.
Extra veggies: Sometimes I throw in a handful of spinach at the end or a few olives for a briny touch.
Make it spicier: A pinch of chili flakes can give it more kick if you like heat.

How I Love to Serve It

I often serve this Moroccan fish with warm couscous or plain rice. The grains soak up the tomato-chickpea sauce perfectly. A crisp cucumber and tomato salad on the side adds freshness to balance the warm spices. If I have guests over, I’ll set out some crusty bread on the table and let everyone mop up their plates.

Storing and Reheating

This dish holds up well in the fridge for up to two days. I store the fish and sauce together in an airtight container. To reheat, I gently warm it on the stove over low heat, adding a splash of water if the sauce thickens too much. The flavors deepen overnight, so it tastes even better the next day.

FAQs

Can I make this dish ahead of time?
Yes, the sauce can be made a day in advance. I reheat it, then add the fish and braise it fresh just before serving.

What if I can’t find Ras El Hanout?
You can mix a blend of cumin, paprika, cinnamon, a little nutmeg, and a pinch of cayenne as a simple substitute.

How do I know the fish is cooked through?
The fish should flake easily with a fork and look opaque. If it’s still slightly grey in the center, give it a few more minutes.

Can I use frozen fish?
Yes, just thaw it completely and pat it dry before seasoning.

What’s the best way to serve leftovers?
I like to reheat it gently and serve it over couscous or spoon it onto toasted bread for a quick lunch the next day.

Yield: 6