Moroccan Cod & Chickpea Tagine with Preserved Lemon and Cilantro
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 150gcod fillet, fresh or thawed
- 1/2cup (120g cooked)chickpeas, drained
- 1/2small (90g)fennel bulb, thinly sliced
- 1/2medium (75g)tomato, diced
- 1/4small (25g)yellow onion, finely diced
- 1tbsp (14g)extra virgin olive oil
- 1piece (10g)preserved lemon peel, finely diced
- 1clove (3g)garlic, minced
- 1/2tsp (3g)fresh ginger, grated
- 1/2tspground turmeric
- 1/2tspground cumin
- 1/4tspground coriander
- pinch(~0.05g)saffron threads
- 1/3cup (80g)low-sodium vegetable broth
- 2tbsp (8g)fresh cilantro, chopped
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Heat the olive oil in a deep skillet or small Dutch oven over medium heat. Add the diced onion and sliced fennel with a pinch of salt. Cook 5 minutes, stirring occasionally, until softened and starting to caramelize at the edges.
- 02
Add the minced garlic, ginger, turmeric, cumin, coriander, and saffron. Stir 30 seconds until the spices bloom.
- 03
Add the diced tomato and cook 2 minutes until it begins to break down.
- 04
Add the chickpeas, preserved lemon, vegetable broth, and a quarter teaspoon of salt. Bring to a gentle simmer.
- 05
Pat the cod dry, season with the remaining salt and the black pepper, and nestle it into the broth. The fish should be partially submerged.
- 06
Cover and simmer 8-10 minutes, until the cod flakes easily with a fork.
- 07
Spoon into a wide bowl, scatter the chopped cilantro across, and serve.
Nutrition (per serving)
- Calories
- 590kcal
- Protein
- 38g
- Carbs
- 44g
- Fat
- 22g
- Fiber
- 10g
- Selenium
- 50mcg
- Zinc
- 3.5mg
- Iron
- 4.4mg
- B12
- 1.4mcg
- Iodine
- 158mcg
- Sodium
- 720mg