Moroccan Fish Meatballs with Chickpea Sauce

How to make Moroccan Fish Meatballs with Chickpea Sauce

1. 1In 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.
2. 2Slice the bell pepper, carrots, and jalapeños into 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 420 ml water. Bring to a simmer, cover, and cook over low heat for 20 minutes. Taste and adjust seasoning.
3. 3Add the fish meatballs to the sauce along with 60 ml 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.
4. 4For 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.