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Moroccan Chickpea Stew with Chermoula & Lemon BakedCod
Moroccan chickpea stew with lemon baked cod is one of those feel-good dinners I turn to when I want something wholesome and satisfying. The stew is rich with warm spices, tomatoes, and tender chickpeas, while the lemony baked cod adds a fresh, delicate contrast. It’s hearty without being heavy, and comes together easily for a weeknight meal that still feels special. I love how the flavours balance – earthy, zesty, and properly comforting all in one dish.
Ingredients
Chickpea Stew
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 tsp chilli flakes
- 5 cloves
- 1/4 tsp cinnamon
- 1/2 tsp sumac
- 1 tbsp tahini
- 1 tbsp honey
- 2 x 400g tin diced tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
- 100g frozen spinach
Chermoula
- 100g coriander (cilantro)
- 50g flat leaf parsley
- 4 cloves garlic
- Juice of 2 lemons
- 1 large green chilli, seeds removed
- 1 large red chilli, seeds removed
- 1 tsp cumin seeds, toasted
- 1/2 tbsp paprkia
- 1/2 tsp sumac
- 100ml olive oil
- Maldon seal salt flakes
Lemon Baked Cod
- 4 cod fillets
- 1 lemon, finely sliced
- Sumac
- Olive oil
- 4 pieces of cooking foil
Instructions
Chickpea Stew
- Using a pestle and mortar, crush together the chilli flakes and cloves. Set aside.
- In a large skillet, heat the olive oil over medium heat and then cook the onions for 5 minutes or until soft.
- Add the garlic, chilli and cloves mixture, cinnamon, and sumac and stir through the onions. Cook for 1 minute.
- Next, add the tomatoes and a large pinch of salt, and reduce heat to low. Simmer for 15 minutes, or until thickened.
- Stir through the tahini, honey, chickpeas and spinach. Simmer an additional 10 minutes or until the chickpeas have softened, and the spinach can be stirred through easily.
Chermoula
- Add all ingredients to a food processor, and blitz for 1 minute or until you have a pesto-like consistency. Season with a large pinch of sea salt flakes.
Lemon Baked Cod
- Preheat oven to 200C.
- Brush one side of each piece of cooking foil with a small amount of oil.
- Place each cod fillet onto a piece of foil, and sprinkle lightly with sumac.
- Divide the lemon slices amongst the cod fillets.
- Fold over the cooking foil to create pouches.
- Transfer to the hot oven and cook for 18-20 minutes, or until cooked through.
- Serve the cod over the chickpea stew, and with a generous serving of chermoula on top.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 476Total Fat: 8.8gSaturated Fat: 1.1gCholesterol: 91mgSodium: 234mgCarbohydrates: 43.9gFiber: 12gSugar: 12.9gProtein: 56.5g
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Moroccan Chickpea Stew with Lemon Baked Cod
A Little More Effort, A Lot More Reward
I know I usually avoid anything that has more than one component to it. I’m a big fan of the one-pan wonder, the dump-and-bake, the lazy girl’s roast dinner. But every now and then, a dish comes along that’s worth the extra bit of effort, and this Moroccan Chickpea Stew with Lemon Baked Cod is one of those dishes. It’s got layers, it’s got colour, it’s got flavour for days. And even though it has three parts to it, they all come together in under 30 minutes, which is the kind of magic I can get behind.
The chickpea stew is the heart of this recipe. Earthy, comforting, a little sweet from a spoonful of honey, and just the right amount of spice to warm you through without blowing your socks off. I’ve made it on its own before, and it’s absolutely satisfying as a standalone meal. But I’m telling you now, once you’ve tried it with my zesty chermoula and that lemon baked cod, you’ll never go back. It’s the kind of meal that makes you sit down and actually appreciate your dinner. Like, no scrolling, no background telly, just you and your bowl having a moment.
Now I know what you’re thinking. Three parts? That sounds like washing up. And it is, but it’s also completely worth it. The chermoula takes less than a minute to throw together, and the cod bakes while the stew simmers, so it’s really not as chaotic as it sounds. It’s one of those recipes that looks like you’ve put a lot more effort in than you actually have. Which, to be fair, is kind of my life motto.
Why This Dish Works So Well
It’s the combination of flavours for me. You’ve got the chickpea stew giving you comfort and warmth, the chermoula slicing through with its fresh tang, and then the baked cod that’s delicate and zesty and just flaky enough to make you feel like a proper adult who eats fish that isn’t crumbed and frozen. Each element is lovely on its own, but together? It’s the culinary version of a group chat that actually brings joy.
I’m not usually one to pair wines too seriously, but this dish does call for a bit of consideration. Something like a Riesling works beautifully. It’s sweet enough to counterbalance the bold flavours but not so punchy that it competes with the fish. If you’re in the mood for something a little left of centre, Umeshu (that deliciously sweet Japanese plum wine) is also a lovely option. It plays nicely with the spices without stepping all over the more subtle notes.
And the best part? It looks beautiful on a plate. I mean, I’m all for food that tastes better than it looks, but this one really does deliver on both fronts. Golden fish, vibrant greens, warm orange chickpeas, flecks of red chilli and fresh herbs. If you want to impress someone without burning yourself out, this is the one. Light a candle, pour a glass, and pretend you’ve got your life together.
Ingredients Breakdown
The chickpea stew forms the hearty base of the dish. It starts with a savoury base of onion, garlic and olive oil, then layers in warmth from chilli flakes, cloves and cinnamon, with a little sumac for tartness. Tahini adds richness and honey brings a subtle sweetness that works beautifully with the earthiness of chickpeas and tomatoes. The frozen spinach adds a burst of green and bulks it all out just enough to make it feel like comfort food without being heavy.
The chermoula is bright, fresh and full of life. With loads of coriander and parsley, it’s one of those sauces that brings the whole dish together. There’s a kick from green and red chilli, some toasted cumin for depth, and lemon juice to brighten it all up. Garlic, sumac and a generous glug of olive oil tie everything together with a bold and herby punch. It’s finished with a pinch of Maldon sea salt flakes, just enough to wake everything up on the palate.
Then there’s the lemon baked cod. It’s simple but elegant, just fresh cod fillets topped with thin slices of lemon, a dusting of sumac, and a drizzle of olive oil before being wrapped in foil to bake. The lemon softens and infuses the fish, keeping it tender and juicy. When served with the chickpea stew and a generous spoonful of chermoula, it’s the kind of meal that feels balanced and nourishing but still really special.
So many great flavours in here and a great dish for using store cupboard ingredients too
I so love flavor packed colorful dishes like this cos I begin my meal with my eyes!
Sounds like the kinda dish that you look forward to eating after a long day at work.
Thanks Charla! I hope you enjoy it x
Love the colors and flavor in this dish. It’s fantastic. Pinned
Thanks!! xx
I’m always looking for new ways to incorporate fish into my diet and this looks like the perfect way!
Thanks Chris – I hope you enjoy it! xx