|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|
|1/2 tsp||toasted cumin seeds, ground|
|2 lbs||cod fillets, about 1-inch thick|
|freshly ground black pepper|
|cilantro or parsley sprigs|
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.