Rose harissa chickpeas with flaked cod from Ottolenghi Simple (page 262) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado and broad bean mash; Butterbean mash with muhammara; Oven chips with oregano and feta; Lamb arayes with tahini and sumac; Squid and red pepper stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • margot123 on February 26, 2025

    I make this all the time with a can of tuna instead of cod and don't bother with the marinating step. Agree it's a small portion, but with greens and bread it's a nice meal for 1-2.

  • Pandan on April 21, 2024

    This was really nice. I used 300g frozen cod filets and upped the rest of the ingredients a bit (actually doubled the chickpeas). Also added half a teaspoon of sugar because it was quite sour.

  • jdejong on January 31, 2024

    We doubled this recipe to serve three, along with fresh baked bread to soak up the delicious flavors. I used a beautiful Ling Cod which cooked to the perfect flaky texture in this very flavorful sauce. I used a light homemade chicken stock in place of the vegetable stock as my only substitution. We enjoyed the combination of the rose harissa with the preserved lemon. I loved the simplicity of this recipe and would use this technique with other fish/bean varieties in the future.

  • westminstr on January 10, 2022

    I had made before but didn’t make a note. Just as good as I remembered! Subbed fluke for cod. Next time double it, but be careful w the lemon pulp as it’s quite salty. O liked and E refused to try, but I think she would like it.

  • TrishaCP on November 25, 2021

    This was easy to make. I agree that you need to double the fish if you are serving this for dinner, but not sure we needed to double the chickpeas. We served this with a baguette and a green salad.

  • wester on August 01, 2021

    This was good but not as brilliant as the other eviews made me expect. Started with half the amount of harissa a suggested in the recipe, and that was plenty.

  • dinnermints on March 02, 2021

    Agree with the rest of the reviewers, delicious and easy! The flavor of the preserved lemon is pronounced in a pleasing way in this dish. I also doubled it and used tilapia, as that's what I had on hand.

  • allisonsemele on January 15, 2021

    I'm glad I saw the notes about doubling this! I doubled the recipe for dinner for two people, and while it seemed like it was going to be a ton of food, we didn't have much left over. Served with bread, absolutely delicious and easy. Made with a lot of regular harissa and a bunch of lemon zest as I didn't have any preserved lemon. I would love to try this again with the preserved lemon and better quality harissa. I found that really mashing some of those chickpeas was key to getting the sauce to thicken. My wooden spoon was not up to this task--I used a potato masher.

  • Running_with_Wools on November 24, 2020

    We loved this simple dish. It was a flavor bomb.

  • mharriman on July 17, 2020

    My husband and I loved this dish. I nearly doubled the cod amount, using 12 ounces to make a dinner entree. I reduced the Rose Harissa a bit. It was still very spicy hot for me but husband thought the spice was perfect. I found that cutting the cod whole slightly still frozen produced very nice small squares. Served with bread as suggested. Also served with Ottolenghi’s baby spinach, date, almond, and pita bread salad ( Jerusalem) which went well with this. Will definitely repeat.

  • KarinaFrancis on July 14, 2020

    What a great dish, like others we made this for dinner so a bit of bread on the side was needed. The flavours are punchy for so few ingredients and short cooking time. I didn’t have preserved lemon so used some grated rind and a squeeze of lemon at the end. Absolutely will make this again

  • Richardbagnall on February 23, 2020

    This is easy to cook and quite delicious. Quick, easy and light on the washing up. Will impress for a dinner party as well as supper at home.

  • kitchen_chick on July 18, 2019

    Nice and easy dinner. I added extra lemon juice at the end to add a more vibrant note to the dish.

  • anya_sf on May 09, 2019

    Since we were having it for dinner, I doubled the recipe, and only a little was left over. I worried that the preserved lemon would be too strong, so I did not double that, and was happy with the amount. I used half chicken stock, half water in place of vegetable broth. This was a quick weeknight meal, delicious with the suggested crusty bread and wilted greens.

  • klipper on February 20, 2019

    Great stuff - really simple to make but the rose harissa and preserved lemons give it a real depth of flavour. Definitely going on the rotation - also tasty & impressive enough for a dinner party. Winner!

  • jenniebakes on November 02, 2018

    This is an excellent dish - inexpensive, and by my reckoning actually simple, but with complex flavors. I made it using regular harissa, as I haven't found a source for rose harissa yet, but it was still savory and delicious. Unfortunately nobody else in my house will eat it, but I'll definitely make it again for lunch for myself - possibly regularly.

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