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