Moroccan Cod with Chickpeas

Moroccan Cod with Chickpeas

This is an incredible dish, very healthy and adds a aunique twist on a seasonal fish dish that will surprise and delight anyone that you cook it for.

In this recipe the cod fish is paired with the filling and healthy taste of chickpeas, and is covered with a tomato sauce to boost the flavours.


  • 1 (28 oz.) can no salt added whole plum tomatoes
  • 1 medium onion, halved and cut lengthwise into 1/2 inch crescents
  • 2 garlic cloves, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground sweet paprika
  • 1/2 tsp. ground ginger
  • 1 tsp. sugar
  • 1/2 cup chopped cilantro leaves
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 tsp. salt
  • Ground black pepper, to taste
  • 3/4 lb. cod or scrod, cut into 8 pieces
  • 1 (15 oz.) can chickpeas, rinsed and drained

Cooking Directions

One at a time, take tomatoes from can. Holding each over medium, deep skillet, crush tomatoes by hand, letting tomato flesh squeeze through fingers into pan. Reserve 1/4 cup liquid remaining in can.

Add onion, garlic, cumin, paprika, ginger and sugar to pan. Over medium-high heat, bring tomatoes to simmer, stirring to combine all ingredients. Mix in cilantro, parsley, salt and generous pinch of pepper. Cover, and simmer sauce over medium-low heat until tomatoes are soft, 15 minutes.

Add the fish and chickpeas, pushing into sauce. If sauce seems dry, pour 1/4 cup reserved canned tomato juices. Cover and simmer gently until fish is opaque, white in center and flakes easily and chickpeas are heated through, 12-15 minutes. Serve immediately.

Makes 4 servings.

Per serving: 220 calories, 2 g fat (0 g saturated fat), 30 g carbohydrate,
23 g protein, 7 g dietary fiber, 390 mg sodium.

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