• Ingredients: 25
  • Serves: 4

Braised cod with chickpeas with cooked chickpeas or 2 15-ounce cans, or 7 large garlic cloves, peeled and sliced, red-pepper flakes, olive oil, toasted cumin seeds, ground, thick, salt, freshly ground black pepper, cilantro or parsley sprigs, lemon wedges.

Ingredients

  • 3 cups cooked chickpeas or 2 15-ounce cans
  • 6 or 7 large garlic cloves, peeled and sliced
  • 4 or 5 hot peppers or 1 tsp. red-pepper flakes
  • 6 tbsps. olive oil
  • 1/2 tsp. toasted cumin seeds, ground
  • 2 pounds cod fillets, about 1 inch thick
  • salt
  • freshly ground black pepper
  • cilantro or parsley sprigs
  • lemon wedges

For balsamic vinaigrette

For salad

  • 1/4 cup pine nuts
  • 2 oz sliced pancetta , chopped
  • 1 lb red cabbage, cut into 1/4-inch-thick slices
  • 1 bag baby spinach, any tough stems discarded

Caramelized onions

  • 12 pickled okra pods, halved lengthwise*
  • 3 cups watercress tops

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.
  3. Step 3 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.

    For this step you will need

  4. Step 4 Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.

Nutrition information

Calories 364 Carbohydrates 32 g (11%)
Fat 23 g (36%) Protein 10 g (20%)
Saturated Fat 3 g (15%) Sodium 261 mg (11%)
Polyunsaturated Fat 3 g Fiber 8 g (33%)
Monounsaturated Fat 15 g Cholesterol 0