Braised Cod With Chickpeas
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
65
Spice
55
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
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
If canned chickpeas are used, rinse and drain them
11
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
12
Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes
13
Preheat the oven to 400 degrees
14
Remove and discard the whole peppers, if you used them
15
Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish
16
Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas
17
Drizzle the remaining 3 tablespoons of olive oil over the top
18
Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes
19
Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges
20
Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges