Braised Cod with Chickpeas

Name: Braised Cod with Chickpeas
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 cup chickpeas; 6 large garlic cloves; 4 small hot peppers; 6 tbsp olive oil; 0.5 tsp cumin seed; 2 lb cod fish fillets; salt & freshly ground black pepper; fresh cilantro stems (to garnish) or parsley sprig; lemon wedge

Chickpeas, fish and hot peppers baked in the oven and spiced with cumin for a Moroccan dish.

1 hr 10 min · Serves 4 · Medium

Ingredients

709.76 mlchickpeas, cooked (1/2 pound dried or 1 and 1/2 15-ounce cans)
6–7 large garlic cloves, peeled and sliced
4–5 small hot peppers, or 1 teaspoon red pepper flakes
6 tbspolive oil
0.5 tspcumin seed, toasted and ground
907.18 gcod fish fillets, 1-inch thick
salt & freshly ground black pepper
fresh cilantro stems (to garnish) or parsley sprig, to garnish
lemon wedge, to garnish

Method

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Time: Prep 20 min · Cook 50 min · 70 min total
Difficulty: medium

1
If using canned chickpeas, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers (or pepper flakes), 3 tablespoons of olive oil, and 1/4 cup of water, bring to a simmer, cover, and simmer for 20 minutes.
20 min
2
Preheat oven to 400°F. Remove and discard the red peppers. Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish.
3
Place the fish on top, sprinkle with salt and pepper, cover the fish with the remaining chickpeas, drizzle the remaining olive oil over the top.
4
Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
5
Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.