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Moroccan Salmon with Chickpeas and Parsley


My friend Sara L. gave me this recipe years ago. One Erev Shabbos, while making this and too many other things at the same time, I grabbed the “cumin” off my spice shelf without really looking at it. It turns out that cinnamon and cumin look very similar in the bottle, but they don’t really taste the same… My Moroccan salmon was not very tasty with cinnamon instead of cumin, so don’t try this at home!


1. In a six-quart saucepan, sauté onion in oil until soft. Add garlic and tomatoes and continue to sauté about five more minutes.
2. Add tomato sauce and spices and simmer about 10 minutes. Add fish and chickpeas and cook about 20 minutes, adding lemon juice and parsley at the end.
3. Can be served hot, cold, or at room temp.