Lemon Cod With Spicy Chickpeas Recipes

LEMON COD WITH SPICY CHICKPEAS

Lemon Cod With Spicy Chickpeas image

I got this recipe from bbc website and thinking on trying it soon. Looks very easy to make and healthy.

Provided by Karolina_London

Categories Lactose Free

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lemon, juice and zest of, only
3 tablespoons light olive oil
4 (140 g) cod fish fillets, skinned
1 onion, sliced into thin wedges
250 g fresh spinach, stems trimmed
1/2-1 teaspoon dried chili pepper flakes
420 g canned chick-peas, rinsed and drained

Steps:

Cook the fish: preheat the grill. Mix the lemon zest with one tbsp of oil. Line a roasting tin with foil, oil lightly and add the fish. Brush the fish with the lemon oil. Season and grill for 8-10 minutes until cooked (no need to turn it).
Prepare the chickpeas: meanwhile, heat the rest of the oil and fry the onion until golden. Add the spinach and cook until wilted. Stir in the chilli flakes. Tip in the chickpeas and one tbsp of lemon juice, heat through and season. Spoon the chickpea mixture on to hot plates and serve the fish on top. Drizzle with a little extra oil or lemon juice.

Nutrition Facts : Calories 358.4, Fat 12.5, SaturatedFat 1.8, Cholesterol 60.2, Sodium 440.2, Carbohydrate 29.9, Fiber 6.5, Sugar 1.8, Protein 32.2

BRAISED COD WITH CHICKPEAS

Braised Cod with Chickpeas image

Provided by Susan Friedland

Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 to 5 as a main course, 8 as a first course

Number Of Ingredients 10

Ingredients

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

Steps:

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.

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