Simmered Moroccan Fish and Chickpea Tagine

Flaky cod fillets and protein-rich chickpeas simmered in an aromatic tomato-based sauce with bell peppers, zucchini, and spinach, served alongside fluffy whole wheat couscous.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $5.82/serving

Dietary

• High-Fiber
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• budget-friendly
• healthy
• one-pot
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 red bell pepper (chopped)
• 1 zucchini (large, chopped)
• 15 ounce chickpeas (canned, rinsed and drained)
• 14.5 ounce diced tomatoes (canned, undrained)
• 2 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon smoked paprika
• 1 pound cod fillets (cut into 2-inch pieces)
• 3 cup fresh spinach
• 1 cup whole wheat couscous
• 1.5 cup hot water (hot)
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (to taste, freshly ground)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes.
2. Stir in minced garlic, red bell pepper, and zucchini. Cook for 5-7 minutes, until vegetables are slightly tender.
3. Add rinsed chickpeas, diced tomatoes, chicken broth, cumin, coriander, turmeric, and smoked paprika. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.
4. Gently add the cod fillets to the pot, nestling them into the sauce. Cover and continue to simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
5. Stir in fresh spinach until wilted. Season the tagine with salt and black pepper to taste.
6. While the tagine is simmering, prepare the whole wheat couscous: Place couscous in a heatproof bowl, pour hot water over it, cover, and let stand for 5 minutes, then fluff with a fork.
7. Serve the Moroccan fish and chickpea tagine over the fluffed whole wheat couscous. Garnish with fresh parsley, if desired.

Notes

Leftovers are excellent the next day; gently reheat on the stovetop or in the microwave. If you prefer a vegetarian version, omit the fish and add extra chickpeas or a can of white beans.

Nutrition (per serving)

• Calories: 490
• Protein: 40.5 g
• Carbohydrates: 57.3 g
• Fat: 11.2 g
• Fiber: 16.8 g
• Sodium: 750 mg
• Saturated Fat: 1.9 g
• Sugar: 7.5 g
• Cholesterol: 50 mg