Braised Cod With Chickpeas
Ingredients
- 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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).