Spicy Moroccan fish balls

For the fish balls:

6 fish fillets ( code/ flounder/ tilapia..)

5 garlic cloves

¾ c. Parsley and cilantro

2 tbsp. oil

Salt and pepper 

½ tsp cumin 

some lemon juice

For the the sauce:

1 tbsp. sweet paprika 

½ tsp. hot paprika 

2 hot peppers , cut into slices 

2 dried peppers (optional)

1 red bell pepper, cut into strips 

4 garlic cloves, chopped

1 tbsp. tomato paste

¼ c oil

½ c. water 

1 tsp. cumin 

Salt 

1 c canned chickpeas 

1. Put the fish in a colander Drizzle some lemon juice and  salt and let it it defrost. 

2. Place the herbs and the garlic in a food processor and chop. Transfer to a bowl. 

3. After the fish is completely drained, transfer it to the food processor bowl, in batches and pulse. Don’t grind it too much. 

4. Combine the fish, the herbs and the rest of the ingredients and let the mix rest for 15 minutes. 

5. In the meantime make the sauce- Heat the oil in a wide pan. Add the peppers and lightly fry them for 5 minutes. 

6. Add the garlic, the paprika and tomato paste. Fry for 1-2 more minutes, stirring occasionally. 

7. Add the rest of the ingredients and bring to a boil. 

8. Lower the heat and form the fish balls. 

9. Toss them gently to the sauce and cook them for 40 minutes. Serve with lots of fresh bread.