Celeste’s Moroccan Salmon with Chickpeas

Today Celeste is showing us how to make one of her all time favorite childhood dishes Moroccan Salmon with chickpeas. It’s nourishing, filling, satisfying and colorful. Perfect for any dinner or Shabbat!

Colorful Moroccan Salmon with Chickpeas
4 to 5 salmon filets, about 2 pounds, 1 and 1/4 to 1 and 1/2 inches thick
1/3 cup Tuscanini Olive Oil, or enough to coat bottom of pan and sauteing
1 bag Gefen Organic Chickpeas, rinsed and drained
1 24-ounce bottle Tuscanini Crushed Tomatoes
1/4 to 1/2 cup hot water, if needed
1 onion, chopped
5 to 6 cloves garlic, chopped
1/2 each red, yellow, orange bell peppers
1/2 jalapeno, sliced thin (optional)
1 bunch (2 to 3 handfuls) cilantro, cleaned
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chili powder (or more to taste)
1/4 teaspoon black pepper
pinch chili flakes or cayenne (optional)
lemon slices (optional), for garnish

Get the full recipe for Celeste’s Moroccan Salmon with Chickpeas!

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