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Moroccan Fish Stew

Vegan Moroccan stew with tofu, chickpeas, tomatoes, and coriander in a white bowl.


  • Olive oil for sauteeing

  • 1 red onion, diced

  • 2 cloves of garlic, grated or minced

  • 3cm knob of fresh ginger, grated or minced

  • 1 tsp ground cumin

  • 1 tsp turmeric

  • 1 tsp cinnamon

  • 1/4-1/2 tsp of cayenne pepper or chilli 

  • 400g tin of chopped tomatoes

  • 250ml water

  • 300g Unbattered Vegan Fish (Lamyong Chunky Fish is my fave)

  • 400g tin of chickpeas

  • 1 tsp of sugar


  1. Heat the olive oil on a low heat and sautee your onion until it becomes soft and translucent, losing most of its vivid purple colour.

  2. Add the garlic and ginger and sautee for another few minutes until well combined and all the mixture is highly aromatic.

  3. Add the cumin, turmeric, and cinnamon stirring for a few minutes to toast them and bring out their flavour.

  4. Add the cayenne/chilli and give a quick mix.

  5. Add the tinned tomatoes and water and stew the mixture for 10 minutes allowing the flavours to mix and develop.

  6. Add the “fish” and cook until tender, approx 5 minutes.

  7. Stir through the chickpeas and the coconut sugar. You can add more or less sugar depending on your taste preferences. You may also wish to add salt.

  8. Bon appetite! I typically serve this with wholemeal couscous with other sweet and savoury flavours such as sun-dried tomato and sultana.

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