Moroccan Fish Puree

Moroccan Fish Puree

Ingredients

1 tsp Paprika

1 tsp Cumin

¼ tsp Cinnamon

¼ tsp Turmeric

1 tsp Apple cider vinegar

1 Clove garlic, minced

8 oz White fish fillets (tilapia, flounder, etc)

⅓ cup Light coconut milk

1 cup No salt added chickpeas, drained and rinsed

2 tbsp Cilantro, chopped

Directions

In a large skillet, heat paprika, cumin, cinnamon, and turmeric over medium heat. Toast 1-2 minutes, until fragrant.

Moroccan Fish 1

Add apple cider vinegar, 2 Tbsp water, and garlic. Cook 1-2 minutes, until garlic is fragrant.

Moroccan Fish 2

Increase heat to high. Add fish, coconut milk, and chickpeas. Bring to a boil then reduce to a simmer and cook for 4-6 minutes, until the fish is cooked through. Cook times can vary with thickness of fish. Fish should be opaque and flaky.

Moroccan Fish 3

Remove from heat and add cilantro.

Moroccan Fish 4

Transfer mixture to a food processor and process until smooth.

Moroccan Fish 5