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Braised Cod With Chickpeas

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Ingredients

Adjust Servings:
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)

Nutritional information

606.7
Calories
216 g
Calories From Fat
24 g
Total Fat
3.3 g
Saturated Fat
97.8 mg
Cholesterol
665.9 mg
Sodium
46.9 g
Carbs
8.7 g
Dietary Fiber
2.4 g
Sugars
50.7 g
Protein
478g
Serving Size

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Braised Cod With Chickpeas

Features:
    Cuisine:

    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.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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