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Moroccan Spiced Baked Cod with Chickpea and Tomato Stew
Original recipe: 4 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Jul 22, 2026
Moroccan
45 mins
high-proteingluten-freemeal-prep-friendlywhole-foodseasy-recipes
Moroccan Spiced Baked Cod with Chickpea and Tomato Stew with measured ingredients, 45-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
easy
Cuisine
Moroccan
Ingredients
Servings
4
- 4 cod fillets (6 oz each), skin removed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper, to taste
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes, no salt added
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup low-sodium vegetable broth or water
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
- Optional garnish
- lemon wedges and extra cilantro
Instructions
-
Preheat your oven to 400°F (200°C).
-
In a small bowl, combine cumin, coriander, cinnamon, smoked paprika, cayenne pepper (if using), salt, and black pepper.
-
Pat cod fillets dry with paper towels. Drizzle with olive oil and evenly rub the spice mixture over all sides.
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Place the seasoned cod fillets on a lightly oiled baking dish or baking sheet.
-
Bake cod for 12-15 minutes until it flakes easily with a fork and is opaque throughout.
-
While the cod cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
-
Add chopped onion, sauté for 3-4 minutes until softened.
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Stir in minced garlic and diced red bell pepper; cook 2 minutes until fragrant and slightly tender.
-
Add diced tomatoes with juices, chickpeas, vegetable broth, turmeric, and ground ginger to the skillet.
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Simmer gently for 15-18 minutes, stirring occasionally, until flavors blend and stew thickens slightly.
-
Remove from heat, then stir in chopped cilantro and lemon juice. Adjust with salt and black pepper to taste.
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Serve baked cod fillets on a warm bed of chickpea and tomato stew.
-
Garnish with lemon wedges and additional fresh cilantro, if desired.
-
Store leftovers in airtight containers for up to 4 days in the refrigerator, perfect for meal prep.
Frequently Asked Questions
- Can I meal prep Moroccan Spiced Baked Cod with Chickpea and Tomato Stew?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more cod or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Moroccan Spiced Baked Cod with Chickpea and Tomato Stew before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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