This dish is a characteristic Moroccan Jewish preparation. North Africans, Jews and non-Jews alike, are particularly skilled at cooking fish because the long coastline yields so much. Dried chickpeas, a staple starch in the Mediterranean, traveled with the Jews when they emigrated.
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.
Recipe information
Yield
Serves 4 to 5 as a main course, 8 as a first course
Ingredients
Preparation
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. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
Step 2
Preheat the oven to 400 degrees.
Step 3
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.
Step 4
Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
