FISH WITH CHICKPEAS is a very popular dish in Morocco, especially in Fez and Rabat. A fi rm fi sh such as sea bass, snapper, halibut, or cod will work very well in this tagine. It is particularly delicious served with braised Swiss chard or a combination of braised greens, such as Swiss chard, kale, escarole, and collards. If you do not have time to roast the peppers and make the chermoula, use 8 jarred piquillo peppers and rub the fi sh with a little fresh lemon juice, olive oil, and salt.
ingredients
- 8 ounces dried chickpeas, soaked in cold water overnight, then drained and rinsed
- 3 garlic cloves, peeled and cut in half lengthwise Kosher salt and freshly ground black pepper
- 2 red bell peppers
- 1/4 cup olive oil
- 1 of 1/2 pounds thick fi sh fi llets
- 1/2 cup Moroccan Chermoula
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- Pinch cayenne pepper
- 1/2 cup chopped fresh cilantro
- Zest of 1 Moroccan Preserved Lemon, cut into thin strips.
Instructions
Put the chickpeas and garlic cloves in a saucepan and cover with the fresh water. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes to 1 hour.
Add 2 teaspoons salt after about 15 minutes. The chickpeas can be prepared a day or so ahead and stored in their cooking liquid. You can also cook them in a tagine.
Roast the bell peppers over an open fl ame until charred on all sides. Put in a plastic bag to sweat. When the peppers are cool, scrape away the peel, cut off the top, and remove the seeds. Cut into 1/2 inch-wide strips and toss with 2 tablespoons of the olive oil. The peppers can be prepared a day or so ahead.
About 4 hours before cooking, rub the fi sh with the chermoula and refrigerate until needed.
Heat the remaining 2 tablespoons olive oil in a tagine over medium heat. Add the onion and cook for about 8 minutes, until tender and translucent. Add the minced garlic, turmeric, paprika, cayenne pepper, and half the cilantro. Cook for a few minutes longer. Add the chickpeas and their liquid and simmer for 5 minutes to blend the fl avors. Add the roasted peppers and lemon zest. You can prepare the dish ahead to this point.
Arrange the fi sh fi llets atop the chickpeas. Bring to a gentle boil, reduce the heat to low, cover, and simmer until the fi sh appears opaque when probed with the point of a knife, about 15 to 20 minutes. Adjust the seasoning of the pan juices and sprinkle with the remaining cilantro. Serve hot, warm, or at room temperature.
source: The tagine deck by Joyce Goldstein
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