Description
This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 red bell peppers, seeded and sliced into strips
- 1 large carrot, thinly sliced
- 3 tomatoes, chopped
- 4 olives, chopped
- ¼ cup chopped fresh parsley
- ¼ cup ground cumin
- 3 tablespoons paprika
- 2 tablespoons chicken bouillon granules
- 1 teaspoon cayenne pepper
- salt to taste
- 5 pounds tilapia fillets
Instructions
- Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add garbanzo beans
- bell peppers
- carrots
- tomatoes
- and olives; continue to cook until the peppers are slightly tender
- about 5 minutes more.
- Sprinkle parsley
- cumin
- paprika
- chicken bouillon
- and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low
- cover
- and cook until fish flakes easily with a fork and juices run clear
- about 40 minutes.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 12