Braised Cod With Chickpeas Food

BRAISED COD WITH CHICKPEAS

Braised Cod With Chickpeas image

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

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)

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

BRAISED COD WITH CHICKPEAS

Braised Cod with Chickpeas image

Provided by Susan Friedland

Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 to 5 as a main course, 8 as a first course

Number Of Ingredients 10

Ingredients

3 cups cooked chickpeas (see Note) or 2 15-ounce cans
6 or 7 large garlic cloves, peeled and sliced
4 or 5 hot peppers or 1 teaspoon red-pepper flakes
6 tablespoons olive oil
1/2 teaspoon toasted cumin seeds, ground
2 pounds cod fillets, about 1 inch thick
salt
freshly ground black pepper
cilantro or parsley sprigs
lemon wedges

Steps:

If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
Preheat the oven to 400 degrees.
Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.

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