Moroccan Cod Skillet with Stewed Tomatoes and Chickpeas

overhead view of moroccan cod and chickpea skillet.

Eating fish doesn't have to be boring! Spice up dinner with this Moroccan cod skillet with stewed tomatoes and chickpeas for a simple, delicious and healthy weeknight meal that's ready in just over 30 minutes. (gluten-free, nut-free, dairy-free)


  • 3 tsp olive oil, divided
  • 1 lb Alaska cod (about 2 cod 'loins', each cut in half)
  • Juice of 1 lemon
  • 3 tsp Moroccan seasoning, divided
  • 1 red bell pepper, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) low sodium diced tomatoes, including juices
  • 1 can (14 oz) low sodium chickpeas, drained and rinsed
  • 1/2 cup low sodium vegetable broth


  1. Heat 2 tsp of the oil in a large non-stick skillet over medium heat.
  2. Pat cod filets dry with a paper towel, then squeeze lemon over them. Season on both sides with 2 tsp of the Moroccan seasoning. Place filets in the skillet and cook until bottom sides are golden, about 5 minutes, flip fish and cook about 5 more minutes. Remove fish to a plate.
  3. Add remaining olive oil to the pan. Add bell pepper, onion and garlic and cook, stirring, until softened, about 2 minutes. Stir in tomatoes, chickpeas, broth and remaining Moroccan seasoning.
  4. Add fish back to the pan and simmer, covered, until fish is cooked through and sauce is heated, about 10 minutes. Remove the lid if you'd like the sauce to thicken a bit before serving.


  • Any firm white fish can be used in this recipe, such as halibut or tilapia loins.
  • If you don't have vegetable broth, substitute chicken broth.
  • You can purchase ras el hanout at the grocery store (in the spice section) instead of making the spice blend.
  • Canned white beans may be used in place of chickpeas.

Keywords: Moroccan cod with chickpeas and tomatoes, moroccan spiced fish, cod chickpea tomato skillet