Rose harissa chickpeas with flaked cod from Essential Ottolenghi: A Collection (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

  • 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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