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Moroccan Fish Meatballs with Spiced Chickpea Sauce @somethingnutritious

8 servings | 1 hour 10 minutes

1.5 pounds/680 grams fish fillet (flounder, cod, tilapia, or salmon)
1/2 cup breadcrumbs
1 large egg
1 medium carrot, peeled
1/2 medium yellow onion
3 garlic cloves
1 handful parsley
1 handful cilantro
1 tablespoon lemon zest
1 tablespoon olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon crushed chili pepper

Sauce:
15 ounces/425 grams chickpeas, drained
1 red bell pepper
2 small carrots, peeled
1–2 jalapeño peppers, depending on spice preference
5 garlic cloves
1/4 cup olive oil, plus more as needed
2 tablespoons tomato paste
1 1/2–2 cups water
1 handful cilantro, chopped
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon crushed chili pepper
4–5 lemon slices

In a food processor, grind the fish until smooth and transfer to a large bowl. Pulse the carrot, onion, and garlic until finely chopped, then add to the fish. Stir in parsley, cilantro, spices, lemon zest, breadcrumbs, egg, and olive oil. Mix by hand until well combined. Roll into balls, about 1 1/2 tablespoons each, and refrigerate while preparing the sauce. Uncooked fish meatballs can be frozen for up to 3 months.

Slice the bell pepper, carrots, and jalapeños into 3-inch/7.5 cm strips. Heat the olive oil in a large sauté pan over medium heat. Add the peppers, jalapeños, and carrots; sauté for 2–3 minutes. Add the garlic and chickpeas, cooking 2 minutes longer. Stir in the spices, tomato paste, cilantro, and 1 1/2 cups water. Bring to a simmer, cover, and cook over low heat for 20 minutes. Taste and adjust seasoning.

Add the fish meatballs to the sauce along with 1/4 cup water, ensuring they are submerged about three-quarters of the way. Nestle the lemon slices into the sauce and scatter over more chopped cilantro. Cover and simmer on low heat for 20–30 minutes, spooning sauce over the fish meatballs as they cook.

For an optional finish, stir together 1 tablespoon olive oil with 2 teaspoons paprika and drizzle over the top before serving. Serve hot with challah, rice, or couscous.

#fishmeatballs #moroccanrecipes #chickpearecipes #spicyfishrecipes #shabbatrecipes