- Extra virgin olive oil, two tablespoons
- There are eight cloves of garlic, four of which are minced and four of which are sliced (split).
- Tomato paste, two teaspoons’ worth
- 2 chopped tomatoes of a medium size
- One red bell pepper, cut into slices and cored
- A can of chickpeas, drained and washed, containing fifteen ounces
- A large handful of fresh cilantro leaves, about one cup in total
- Salt that is Kosher
- Pepper, black in colour
- 1 and a half teaspoons of Ras El Hanout
- divided into 1 a half pounds of fish fillets that are about ½ inch in thickness
- Half a teaspoon of paprika
- half of a teaspoon of cumin powder
- Half of a lemon, juiced and cut into thin rounds, and one lemon.
Instructions:
- Make the aromatics more soft. Two teaspoons of olive oil should be heated in a big skillet over medium heat until it shimmers but does not smoke completely.
- In about one minute, add the minced garlic and mix it until it becomes aromatic. Include the chopped tomato, tomato paste, and bell pepper in the mixture.
- Cook over medium heat, stirring regularly, for three to four minutes, or until the vegetables have become more pliable.
- Include the chickpeas, half a cup of water, chopped cilantro, and garlic that has been sliced. This dish should be seasoned with a dash of salt, pepper, and a half teaspoon of Ras El Hanout. First, bring to a boil, and then reduce the heat so that it stays at a simmer.
- For around twenty minutes, cover the pot halfway and allow it to boil until it becomes thick and saucy. (If necessary, check on it every so often and add a tiny bit of water.)
- The fish should be seasoned. Gather the cumin, paprika, and the remaining one teaspoon of Ras El Hanout into a small basin and mix them together. The fish should be rubbed with the spices on both sides, along with a trace of salt and pepper, and a liberal amount of olive oil should be drizzled over it.
- Prepare the fish by cooking it. The fish pieces should be tucked into the chickpea and tomato mixture that has been sautéed. A little amount of the sauce should be spooned over the fish. Lemon juice and lemon slices should be added. Fry the fish for a further ten to fifteen minutes over medium-low heat, or until it is completely cooked through and flaky.
- Immediately serve the dish after garnishing it with more fresh cilantro.