Steamed Fish with Chickpeas

    1 hour 10 minutes

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

    104 people made this

    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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    Reviews in English (86)


    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 USA and Canada)


    My picky eaters love this recipe! It's wonderful on a cold winter night. Real comfort food. Thanks Hanna!  -  21 Oct 2010  (Review from Allrecipes USA and Canada)


    Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!  -  29 Mar 2008  (Review from Allrecipes USA and Canada)