Name: Fish with Chickpeas (Poisson aux Pois Chiches)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 teaspoons kosher salt, plus more for sprinkling; 1 tablespoon sweet paprika; ½ cup chopped fresh coriander (cilantro); 4 tablespoons olive oil; 8 cloves garlic, halved lengthwise; 1 teaspoon ground turmeric; 1 small hot red pepper, chopped; freshly ground black pepper to taste; 1 cup dried chickpeas, soaked overnight and drained; 1 or 2 red bell peppers, seeded, deribbed, and diced; 1 ½ pounds fish fillets

Preparation info

Serves
4

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Fish with chickpeas is very popular in Morocco, especially in the cities of Fez and Rabat. It is often served during the Rosh Hashanah holidays and on meatless Thursdays or the Sabbath. I have found a few versions of this dish prepared with the richer and oilier shad or sardines, but these may be difficult to find at our markets. A firm fish, such as sea bass, snapper, halibut, or cod, will work very well. Mackerel, if you can find it, is ideal. This dish is particularly delicious served wi