Moroccan fish with chickpeas
A highly flavoursome dish made from peppers, carrots, tomatoes, olives, chickpeas and tilapia. It may be served hot or cold, according to your own preference.
Ingredients
Serves: 6
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 2 red pepper, seeded and sliced into strips
- 1 large carrot, thinly sliced
- 3 tomatoes, chopped
- 4 olives, chopped
- 1 (410g) tin chickpeas, drained and rinsed
- 4 tablespoons chopped fresh parsley
- 3 tablespoons paprika
- 4 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 2 tablespoons chicken stock granules
- salt to taste
- 2.25kg tilapia fillets
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Heat a large frying pan on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender. Add the peppers, carrots, tomatoes, olives and chickpeas and continue to cook until the peppers are slightly tender.
- Sprinkle the parsley, paprika, cumin, cayenne and chicken stock over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover and cook for 40 minutes.
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Reviews & ratings
Average global rating:
(127)
Reviews in English (82)
WOW! What an amazing way to make fish more interesting. This was very easy to make and everyone at the table devoured it. i used olive oil and black greek olives. Perfect! - 20 Mar 2012
You cook tilapia fillets and already tender vegetables for 40 minutes? Doesn't it all turn to mush? The nutrients would certainly be long gone. 4 minutes would be closer. - 09 Sep 2013
Very good! I changed the servings to two for the amounts of fish and veggies but changed the servings to 4 for the amount of spices to use. I also used both kalamata and spanish olives, I also used 1 cup olives. Not being a huge fan of beans, I replaced with broccoli. Spicy, great tasting. The fish just soaks up all that flavor. My husband was very suprised by this dish. He loved it. - 16 Feb 2007 (Review from Allrecipes US | Canada)