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Ingredients

Yield: 4 - 6 servings

  • 3 carrots, peeled and cut into chunks
  • 1 red bell pepper, stemmed and seeded, cut into chunks
  • ¼ of a lemon, skin on, seeds removed, cut into small chunks
  • 2 cloves garlic
  • 2 tablespoons chopped cilantro
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1 tablespoon light olive oil
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 6 skinless halibut fillets, about 6 oz. each
  • Extra-virgin olive oil
Main CoursesPareveGluten FreeNorth Africa

Preparation

Step 1

In a food processor, combine the carrots, bell pepper, lemon, and garlic. Process until chopped into small pieces. Add the herbs and chickpeas and pulse 1 or 2 times until all ingredients are chopped into tiny pieces, but not mushy.

Step 2

In a large sauté pan, heat the light olive oil over medium-high heat. Add the chickpea mixture and stir in the turmeric and paprika. Season generously with salt and pepper to taste. Cook the mixture until bubbly, about 3 minutes.

Step 3

Reduce the heat to medium-low. Season the halibut with salt and pepper, and place the fish over the chickpea mixture. Drizzle the halibut with extra-virgin olive oil, cover, and simmer for 10 minutes. Uncover and spoon some of the sauce and chickpea mixture over the fish before serving.

Step 4

Make-Ahead: The chickpea mixture can be prepared up to 2 days in advance and stored in an airtight container in the fridge (do not freeze!).

Recipe adapted from “I Heart Kosher: Beautiful Recipes from My Kitchen” by Kim Kushner (Weldon Owen 2018)

Meet the Family

Meet the Family

Remaking a Moroccan Shabbat Fish Recipe

Betty, Anna and Mira in Tel Aviv, 1955.