Ingredients for 8 people

• 8 fish steaks (in Meknès, Shad was used; as it is hard to find, it can be replaced by mullet, sea bass...)
• 500 g dried chickpeas
• 2 tbsp washing soda crystals (available at a hardware or household supply store)
• 1 red bell pepper
• 2 cloves of garlic
• 1 bunch of fresh coriander
• 1 tsp mild red chilli powder, 1 pinch of cayenne pepper
• 1/2 glass of oil
• Salt

In a large bowl, pour in the chickpeas and the washing soda crystals, then cover with boiling water. Place a lid on the bowl and leave to rest for one hour. Rub the chickpeas between your hands to remove the skins. Add cold water — the skins will float to the surface; remove them as they appear. Continue this process until the chickpeas are completely peeled. Rinse and drain.

In a large pot, combine a glass of water, the oil, salt, mild chilli powder and garlic, then add the red bell pepper cut into pieces. Cook for about ten minutes, then add the chickpeas and the finely chopped coriander. Maintain a gentle simmer until the chickpeas are tender. Place the fish steaks on top and allow to simmer gently for about twenty minutes, adding a little water if necessary.

This traditional dish was served every Friday evening in Meknès.

NB: Fish balls can be used in place of the fish steaks.