Braised Cod With Chickpeas

READY IN: 1hr 10mins
Recipe by Chef Kate

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).

Top Review by Mme M

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.

Ingredients Nutrition


  1. If using canned chickpeas, rinse and drain them.
  2. 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.
  3. Preheat oven to 400°F.
  4. Remove and discard the red peppers.
  5. Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish.
  6. 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.
  7. Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
  8. Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.

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