BRAISED COD WITH CHICKPEAS

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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).

Provided by Chef Kate

Categories     Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 606.7, Fat 24, SaturatedFat 3.3, Cholesterol 97.8, Sodium 665.9, Carbohydrate 46.9, Fiber 8.7, Sugar 2.4, Protein 50.7

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