Steamed Fish with Chickpeas

    Steamed Fish with Chickpeas


    104 people made this

    This is a very healthy and delicious Moroccan technique for steaming fish. This dish may be served hot or cold according to taste.

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 1 clove garlic, finely chopped
    • 2 red capsicum, seeded and sliced into strips
    • 1 large carrot, thinly sliced
    • 3 tomatoes, chopped
    • 4 olives, chopped
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1/4 cup fresh parsley, chopped
    • 3 tablespoons paprika
    • 4 tablespoons ground cumin
    • 1 teaspoon cayenne pepper
    • 2 tablespoons chicken stock powder
    • salt to taste
    • 2 kg tilapia fillets

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Heat a large frypan on medium-high heat. Add the oil, then cook and stir the onion and garlic until slightly tender. Add the capsicums, carrots, tomatoes, olives and chickpeas and continue to cook until the capsicums are slightly tender.
    2. Sprinkle the parsley, paprika, cumin, cayenne and chicken stock powder 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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