1 hr 10 mins
Chef Kate's Note:
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).
My Private Note
Units: US | Metric
- 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)
- 1If using canned chickpeas, rinse and drain them.
- 2Combine 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.
- 3Preheat oven to 400°F.
- 4Remove and discard the red peppers.
- 5Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish.
- 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.
- 7Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
- 8Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.
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Nutritional Facts for Braised Cod With Chickpeas
Serving Size: 1 (478 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 606.6
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 3.3 g
- Cholesterol 97.7 mg
- Sodium 665.9 mg
- Total Carbohydrate 46.8 g
- Dietary Fiber 8.7 g
- Sugars 2.3 g
- Protein 50.7 g