Prep 20 mins
Cook 50 mins
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).
- 3 cups chickpeas, 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 tablespoons olive oil
- 1⁄2 teaspoon cumin seed, toasted and ground
- 2 lbs cod fish fillets, 1-inch thick
- salt & freshly ground black pepper
- fresh cilantro stems (to garnish) or parsley sprig (to garnish)
- lemon wedge (to garnish)
- 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.
- 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.
- 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.
- Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
- Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.
This is a really good, nicely flavored family dish. The chickpeas soak in all the flavors and go soft. The cod I cooked took only 10 minutes to be fully done, so the spices don't overpower the cod flavor. This is a dish that would be much appreciated by the young and the elderly because the texture is basically soft. Something crunchy is needed as a side dish.
This was very tasty and easy to make. I used salt cod fillets which I de-salted for 2 days.