Shared by Kim Kushner
Shared by Kim Kushner
Moroccan Fish Over Spiced Chickpea Stew
Yield: 4 - 6 servings
Moroccan Fish Over Spiced Chickpea Stew
Yield: 4 - 6 servingsThis recipe was shared by Kim Kushner. Read more about her family in "Remaking a Moroccan Shabbat Fish Recipe."
Ingredients
- 3 carrots, peeled and cut into chunks
- 1 red bell pepper, stemmed and seeded, cut into chunks
- ¼ of a lemon, skin on, seeds removed, cut into small chunks
- 2 cloves garlic
- 2 tablespoons chopped cilantro
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 tablespoon light olive oil
- 1 teaspoon turmeric
- 1 tablespoon paprika
- Kosher salt and freshly ground black pepper
- 6 skinless halibut fillets, about 6 oz. each
- Extra-virgin olive oil
Preparation
Step 1
In a food processor, combine the carrots, bell pepper, lemon, and garlic. Process until chopped into small pieces. Add the herbs and chickpeas and pulse 1 or 2 times until all ingredients are chopped into tiny pieces, but not mushy.
Step 2
In a large sauté pan, heat the light olive oil over medium-high heat. Add the chickpea mixture and stir in the turmeric and paprika. Season generously with salt and pepper to taste. Cook the mixture until bubbly, about 3 minutes.
Step 3
Reduce the heat to medium-low. Season the halibut with salt and pepper, and place the fish over the chickpea mixture. Drizzle the halibut with extra-virgin olive oil, cover, and simmer for 10 minutes. Uncover and spoon some of the sauce and chickpea mixture over the fish before serving.
Step 4
Make-Ahead: The chickpea mixture can be prepared up to 2 days in advance and stored in an airtight container in the fridge (do not freeze!).
Recipe adapted from “I Heart Kosher: Beautiful Recipes from My Kitchen” by Kim Kushner (Weldon Owen 2018)
