North African Fish Stew with Chickpeas

Name: North African Fish Stew with Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: African
Ingredients: 5 fillets Tilapia or other medium white fish fillets; 2 to 4 Green chilis, roughly sliced; ½ head Garlic cloves, peeled; ½ cup Tomato paste; 2 Dried red peppers; 4 Dried red chilis; ½ cup Sweet paprika; 1 tbsp Ground cumin; 1 tsp Ground caraway seeds; 1 tbsp Sugar; 1 tbsp Salt; ⅓ cup Lemon juice; 1 can Canned chickpeas, drained; ⅔ cup Canola oil; 1 bunch Fresh coriander, leaves and stalks separated; 2½ cups Water

Recipe GLPR7d1332d8671f18

African

Soup

50 min

475 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant North African fish stew combining tender white fish fillets with aromatic spices, tomato paste, and chickpeas. Green and dried chilis bring heat while cumin, caraway, and paprika create a deeply flavored broth. Fresh coriander adds brightness to this warming, fiber-rich dish traditionally served with bread or couscous.

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Ingredients

5 fillets Tilapia or other medium white fish fillets

2 to 4 Green chilis, roughly sliced

½ head Garlic cloves, peeled

½ cup Tomato paste

2 Dried red peppers

4 Dried red chilis

½ cup Sweet paprika

1 tbsp Ground cumin

1 tsp Ground caraway seeds

1 tbsp Sugar

1 tbsp Salt

⅓ cup Lemon juice

1 can Canned chickpeas, drained

⅔ cup Canola oil

1 bunch Fresh coriander, leaves and stalks separated

2½ cups Water

Directions

Heat the canola oil in a wide pot over medium-high heat. Add the sliced green chilis, peeled garlic cloves, dried red peppers, and dried red chilis. Fry until the green chilis begin to soften, about 3-4 minutes.
Stir in the salt and sugar, cooking for another 30 seconds. Then add the sweet paprika, ground cumin, and ground caraway seeds. Stir continuously for 1 minute to toast the spices.
Add the tomato paste and the separated coriander stalks. Stir well and cook for 2 minutes, allowing the flavors to meld. Then add the drained chickpeas and lemon juice, stirring for another 2 minutes.
Pour in 2 to 3 cups of water and bring the mixture to a gentle simmer. Let it simmer uncovered for about 20 minutes to allow the broth to develop and thicken slightly.
Cut each fish fillet into 4 pieces. Carefully place the fish pieces skin-side down into the simmering broth and cook for 10 minutes until the fish is opaque and flakes easily when tested with a fork (internal temperature should reach 145°F). Remove from heat and gently stir in the fresh coriander leaves.
Serve the fish stew hot with crusty bread or fluffy couscous.

Comments

Grocery List Plus Editorial Staff4

Tilapia and canned chickpeas are reliably stocked at every Charlotte chain, and the spices—paprika, cumin, caraway, coriander—are available at Harris Teeter, Food Lion, Kroger, or ALDI for under $15 total for the whole shop. At roughly $8–10 per serving, the cost is fair for seafood, driven mainly by tilapia pricing. The 50-minute estimate is honest for browning spices and simmering, but assumes you have dried red peppers and chilis on hand; if you're hunting those at a specialty aisle, add 15 minutes planning time. This is a true weeknight stew that reheats beautifully and doesn't demand constant attention, though North Carolina's strong collard and sweet-potato traditions make this North African choice feel imported rather than regional.