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Moroccan Baked Chicken with Chickpeas

Moroccan Baked Fish with Chickpeas

Filled with garlic, tomato, and flavorful spices, this Moroccan Baked Chicken with Chickpeas is one of my favorite nourishing comfort foods!
Servings 6


  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 5 garlic cloves, peeled and smashed
  • 1 tablespoon tomato paste
  • 28 ounces canned unsalted crushed tomatoes
  • 2 teaspoons salt (divided)
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 6 (6-8 ounce) pieces of halibut (could also use sole, tilapia or salmon)
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 lemon, thinly sliced
  • 1 small handful parsley, chopped


  • Preheat oven to 350 degrees. In a large pan (preferably with 2 inch sides), heat the olive oil over medium/high heat. Add the sliced bell pepper, a pinch of salt and cook for 4-5 minutes, stirring often. Add the smashed garlic cloves and cook for another 2 minutes.
  • Add the tomato paste and stir. Add crushed tomatoes, 1 teaspoon of salt, garbanzo beans and stir. Bring mixture to a boil, then turn down heat and simmer for 10 minutes.
  • Meanwhile combine the garlic powder, paprika, turmeric and 1 teaspoon salt in a medium bowl. Lightly dredge the pieces of fish in the spice mixture. Gently tap off any excess spices and placed spice-covered fish in the sauce. Turn off heat.
  • Gently cover the fish with sauce and place lemon slices on top. Bake for 15-20 minutes until fish flakes easily with a fork. Remove and sprinkle chopped parsley on top and serve. This recipe is great served over my Coconut Rice.