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Braised Cod with Chickpeas

from "shabat shalom" by susan friedland, this is a typical moroccan-jewish dish. it's great as a main course, or would serve 8 as a starter. prep time does not include time for making dried chickpeas (if you choose to use them).

complex9 ingredients8 preparation steps
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Ingredients

  • chickpeas
  • garlic cloves
  • hot peppers
  • olive oil
  • cumin seed
  • cod fish fillets
  • salt & freshly ground black pepper
  • fresh cilantro stems
  • lemon wedge

Preparation

  1. 1if using canned chickpeas , rinse and drain them
  2. 2combine the cooked or canned chickpeas in a saucepan with the garlic , peppers , 3 tablespoons of olive oil , and 1 / 4 cup of water , bring to a simmer , cover , and simmer for 20 minutes
  3. 3preheat oven to 400f
  4. 4remove and discard the red peppers
  5. 5add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish
  6. 6place the fish on top , sprinkle with salt and pepper , cover the fish with the remaining chickpeas , drizzle the remaining olive oil over the top
  7. 7cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart
  8. 8serve hot , garnished with sprigs of parsley or cilantro and lemon wedges