Braised Cod with Chickpeas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 329.6
  • Total Fat: 12.3 g
  • Cholesterol: 21.3 mg
  • Sodium: 1,480.3 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 18.4 g
  • Protein: 26.2 g

View full nutritional breakdown of Braised Cod with Chickpeas calories by ingredient
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Moroccan Jewish, North African Cuisine Moroccan Jewish, North African Cuisine
Number of Servings: 5


    1.5 cups cooked chick peas
    6 - 7 large garlic cloves, peeled and sliced
    3 - Medjool Dates, chopped
    4 - 5 hot peppers or 1 teaspoon red-pepper flakes
    3 tablespoons olive oil
    1/2 teaspoon toasted cumin seeds, ground
    1 pound cod fillets, about 1 inch thick
    freshly groung black pepper
    cilantro or parsley sprigs
    lemon wedges

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Note: For dried chickpeas, soak 1/2 pound (1 1/4 cups) overnight, drain, rinse, and cook in water to cover for 1 to 1 1/2 hours, depending upon their age. If you don't have time for overnight soaking, cover the chickpeas with cold water, bring them to boiling, turn off the heat, cover the saucepan, and set them aside for an hour, then cook them as directed above.


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, add the dates 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.

Serving Size: 5 main courses

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