After writing about breakfast items like poached eggs and biscuits, I figured a hearty dinner recipe was more than required. I had a good one all lined up too because last week I had a little dinner party and made a pretty amazing eggplant dish…and I don’t even really like eggplant. But then last night rolled around and I ate one of the best meals I’ve had in a long while. The eggplant dish will come later, I promise.
Last night was a cold crisp night. Biking to my Monday night bowling league game I was a bit wary because there was frost on the ground and I diligently searched and stayed clear of any patches of black ice. My way home however, the clear skies turned cloudy and let loose a barrage of hail. After realizing that the hail actually helped improve my traction by making the streets extra crunchy (and pretty), I took off for home. The only downside was going down hills only because of all the stinging icy bits hitting me hard in the face. When I got home, getting dinner ready didn’t seem like something I really wanted to pull off…especially since it was almost 10pm. But our rumbling tummies made it clear that something had to be done.
A quick peek at Epicurious, a small bit of prep and tweaking to the original recipe, and dinner was in the oven. It was that quick. I even got together a simple green salad going that turned out to be the most perfect accompaniment for this meal. Letting the dressing mingle not only with the greens but with the rest of the ingredients on the plate took the entire meal over the edge into ‘oh my god’ territory. At first, I wasn’t sure how cod and cumin-spiced chickpeas would work together, but the meal was delicious. Next time I’d sprinkle a bit of finely diced red onion over top before popping it in the oven just because I love onions so much and a bit of added crunch would be a nice touch.
braised cod with chickpeas & corn
1 can of chickpeas
1/4 c water
5 cloves garlic, minced
1 t red pepper flakes
1 T cumin
2 T olive oil
1/2 c frozen corn
3 cod fillets
salt
freshly ground black pepper
handful of parsley, chopped
juice of 1 lemon
a good drizzle of extra virgin olive oil1. Preheat oven to 400 degrees. Drain and rinse a can of chickpeas. Add chickpeas to a pot along with water, garlic, red pepper flakes, cumin and the 2 T olive oil. Heat over medium heat until most of the liquid has evaporated. Add chickpea mixture and corn into a square baking dish.
2. Rinse cod fillets and sprinkle both sides with salt and pepper. Lay fish on top of the chickpea mixture, sprinkle with parsley and lemon juice. Drizzle really good olive oil over top of the fish and put the whole shebang into a hot oven. 20 minutes later check on things and if fish flakes easily, remove from oven and serve with a green salad.
simple green salad with lemon vinaigrette
juice of 1 lemon
really good extra virgin olive oil
spoonful of tarragon mustard
pinch of kosher salt
dollop of honey
small head of romaine leaves, washed, dried and tornShake all ingredients in a small jar and drizzle over salad greens. I didn’t give measurements here because going by taste is the only way I can get this dressing perfect. It’s tart and just a bit sweet and it works so well clinging to the leaves as it is mingling with the braised chickpeas and fish.
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This is protein power! And a delicious one at that. Chickpeas are so great and I never thought of serving them with fish. Great idea!
This sound really yummy!! And it’s exactly the kind of food I have been known to make in the past…double protein sources. In fact, I often make a quick and easy salad from a can of salmon and a can of chick peas with an assortment of fresh veggies and some other condiments like olives, capers, roasted red pepper, pickles , etc…add a simple dressing of olive oil and balsamic and call it a meal. Good stuff!! Oh, and it’s cheapy cheap to make too!
As for eggplant – I love it! When it comes to eggplant, the best eggplant dishes can be had at middle eastern restaurants. There’s a Persian restaurant here (The Pomegranate) that makes the most amazing puree of smokey eggplant dip. It is out of this world!! I’m drooling just thinking about it 😀
sounds great again! I love chickpeas and corn…and I am always trying to eat more fish…and can’t seem to find out ways to do it differently! Thanks for another winner recipe!
Fish and chickpeas together… I love this combination!
Looks great! I love chickpeas and this pairing sounds like it’s worth trying. Kudos for safely negotiating the black ice.
This looks awesome…will give this one a try!!!
white on rice, i never thought the two would work but chickpeas and fish turned into a lovely combo!
bijoux, yes, salads like that make great lunches! yum.
i’m always at a loss on what to do with fish too, hag! this worked out perfectly.
thanks patricia, it was so delicious!
cookie baker lynn, this combo totally works! and i’m happy too that i made it back safe and sound (booo black ice!)
thanks cooper, it’s tasty!!
Update: I made this tonight and it Rocked!!! The salad dressing is stellar. I made two adjustments (and one mistake) to the cod but all turned out well.
Adjustments: Used frozen mixed vegetables instead of just corn (cuz that’s what we had). Sauteed the garlic in the oil for just a minute before adding the chickpeas water and spices. We are garlic freaks and that boosts the garlic flavor a notch.
The mistake: I put the lemon juice in with the chickpeas to reduce instead of drizzling over the fish. Actually gave the veggies a nice bite but left the fish, by itself, a bit bland, but eaten with the veggies it’s awesome.
This is definitely a repeater!!! Thanx for posting.
That looks amazing! I am very afraid of cooking fish, but may have to give this a try.
cooper, so glad you made it and loved it!!
dynagrrl, get over that fish fear…it’s easy to make and really delicious!
This looks great!
thanks helene!
jae young, glad you loved this too. i’ll bet peas would be an excellent addition!
The cod was super num. I had to use peas, cos no frozen corn, but really easy <3
I have also been digging your orange ricotta pancakes like NOBODY’S business <3