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Moroccan-Spiced Fish with Chickpeas

4 Servings

30 minutes

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This fast, flavorful stew was inspired by chraime, a Moroccan Sephardic dish of fish with a spiced tomato sauce, but we add chickpeas to lend more substance to the skillet-cooked meal. Harissa is a North African chili paste, but because it contains spices such as cumin, caraway and coriander as well as garlic and olive oil, it supplies complex flavor in addition to capsicum heat. Any mild white fish with a firm texture that can hold its own against the meatiness of the chickpeas works well in this recipe. Serve with couscous or warm bread for soaking up the sauce.




Don’t drain and discard the chickpea liquid. We use the thick, starchy liquid, called aquafaba, instead of water to build the sauce because it lends body as well as flavor to the stew.

30 minutes



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Crag P.
September 12, 2022
I veganized it by subbing pressed tofu for the white fish.
Donna T.
September 13, 2022
Easy and tasty fish dish.
This was a very tasty dish, but not as spicy as expected. (I use the Milk Street recipe for homemade harissa which is just not that spicy, but we love the taste.) I may add more hot sauce next time. I also used Alaskan Cod which I found on sale, and it was firm enough to work in this recipe. In full disclosure, I accidentally bought cilantro rather than parsley at the grocery store, used it, and that worked well. Because I am trying to incorporate more seafood (and much less red meat) into my diet, this was a good find and is filed away for future meals.