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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
We absolutely love having warm Moroccan fish at our Friday night meal. I don’t make it every week, as it’s a bigger deal to make, so it’s such a treat
oil, for sautéing
2 red peppers, cut into strips (or diced as pictured)
3 carrots, sliced (or diced as pictured)
1–2 jalapeño peppers, thinly sliced
1 head garlic
20 ounces (570-grams) Glicks Chickpeas
2–3 tomatoes or 8 ounces (225 grams) Tuscanini Tomato Juice
1 teaspoon sugar
1 teaspoon Pereg Cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
lemon juice, for drizzling
4–6 slices salmon
1/2 bunch fresh, checked parsley
Heat oil in a pot and sauté the peppers, carrots, jalapeno peppers, and garlic for 10 minutes; don’t let them get too soft.
Add the chickpeas and tomatoes or tomato juice. Add the spices to the pot.
Drizzle lemon juice over the fish; add the fish to veggies. Sprinkle parsley over it and cook for 40–45 minutes, covered. Serve warm.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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