Ingredients
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3
-
6 - 7
-
4 - 5
-
6
-
1/2
-
2
-
-
-
-
-
-
-
-
-
Directions
Braised Cod With Chickpeas, 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) , 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 , This was very tasty and easy to make used salt cod fillets which I de-salted for 2 days
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Steps
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1
Done
|
If Using Canned Chickpeas, Rinse and Drain Them. |
|
2
Done
|
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
Done
|
Preheat Oven to 400f. |
|
4
Done
|
Remove and Discard the Red Peppers. |
|
5
Done
|
Add the Cumin to the Chickpeas and Spread Half the Chickpea Mixture in the Bottom of a 9" Square Baking Dish. |
|
6
Done
|
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
Done
|
Cover the Baking Dish and Bake For 30 Minutes Until the Fish Is Just Flaky but not Falling Apart (check After 20 Minutes). |
|
8
Done
|
Serve Hot, Garnished With Sprigs of Parsley or Cilantro and Lemon Wedges. |
