Moroccan Cod and Chickpea Stew

I absolutely love Moroccan food and cooking it really makes me want to go back and visit the country. Sam spoilt me by taking me there for my 25th birthday and we had an amazing time that included a Moroccan cooking class. Well I say a cooking class but it was more of a ‘chopping’ class, but I did however learn about lots of the flavour combinations and it was the first time I have seen peppers blacked in order to peel them and get their fresh juicy flesh, and I use that technique all the time now so it was definitely beneficial. If you would like to cook a delicious traditional chicken tagine then please check out the below links to the recipe, along with one for caramelised hummus that we had with it (I don’t know how to do pingbacks to my recipes so if anyone could help me out there then I would love you forever!!);

Where we stayed in Morocco was absolutely stunning and has to have been the most beautiful hotel I have ever stayed in, however because the location was so peaceful and idyllic then we were tied to the hotel to eat and drink so we didn’t really get to experience the true Moroccan food culture. Our most traditional Moroccan meal was quite possibly a stop off on the way to the airport where we had a tagine at a service area. They had a cooking garage (that’s the best way to describe the open, half built kitchen they were cooking in) where there were tens of tagines sat directly over hot coals cooking the most delicious and tender meat and then served with lots of salad and spiced couscous; it was how I had imagined Moroccan food to be. Hopefully one day we will get to go back and experience more of their delicious ingredients and creations!

salad 015

–          Good glug of olive oil – for frying

–          1 courgette – roughly chopped

–          1 red pepper – roughly chopped

–          1 green chilli – finely sliced

–          1 clove garlic – sliced

–          2 tsp ginger – grated

–          1 tsp ground cumin

–          1 tsp turmeric

–          1 cinnamon stick

–          ½ tsp cayenne pepper

–          Pinch saffron

–          400ml vegetable stock

–          1 x 400g tin chopped tomatoes

–          1 x 410g tin of chickpeas – drained

–          300g white fish – cut into chunks

–          2 tsp honey

–          Juice ½ lemon

–          Salt and pepper

Serves 4-6

In a large casserole pot, heat the olive oil and fry the courgette and pepper for 4-5 minutes until it has softened slightly

Add the chilli, ginger and the garlic and fry off for two minutes before adding the spices to the mix and giving it a good stir.

Stir in the stock, tomatoes and chick peas, bring to the boil and then cover and simmer on a low heat for an hour, or until the veg is soft and the sauce thickened slightly.

Remove the lid and stir in the honey and the fish, leave to simmer until the fish has cooked; so for about 5-6 minutes.

Give the pot a good squeeze of lemon and season to taste before serving with fluffy and spicy couscous.


11 thoughts on “Moroccan Cod and Chickpea Stew

    • It was at the hotel we stayed at. We kinda imagined some outdoor kitchen hut type thing and cooking with a glass of wine while the sun went down, but it was in the hotel kitchen, in chefs whites chopping lots of onions (there were tears!). It was still really good all the same

  1. Tagines are the bachelor’s favourite food in Morocco. They bring the tagine with the ingredients in it, often prepared by their moms, and they leave it in the fires of the bathhouse. They enjoy their hammam and by the time they get out and are ready, so is their tagine. Easy cooking!

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