Braised Cod with Chickpeas

This dish is a characteristic Moroccan Jewish preparation. North Africans, Jews and non-Jew alike, are particularly skilled at cooking fish because the long coastline yields so much.

Braised Cod with Chickpeas


Quantity Ingredients
2 15-ounce cans chickpeas, drained and rinsed
6 large garlic cloves, peeled and sliced
4 hot peppers or 1 tsp red pepper flakes
6 tbsp olive oil
1/4 cup water
1/2 tsp toasted cumin seeds, ground
2 lbs cod fillets, about 1-inch thick
freshly ground black pepper
cilantro or parsley sprigs
lemon wedges


Combine the chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.

Preheat the oven to 400F. 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 chickpea mixture. Drizzle the remaining 3 tablespoons of olive oil over the top.

Cover and bake 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. Makes 4-5 main course servings.