Braised Cod with Chickpeas

Name: Braised Cod with Chickpeas
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

10 ingredients

10 steps

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

Directions

1

If canned chickpeas are used, rinse and drain them.
2

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.
3

Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
4

Preheat the oven to 400 degrees.
5

Remove and discard the whole peppers, if you used them.
6

Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish.
7

Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas.
8

Drizzle the remaining 3 tablespoons of olive oil over the top.
9

Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
10

Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.