The beans add bulk to the dish,
which provides a modest three ounces of fish per serving, while
liberal amounts of paprika, cumin and ginger surround these milder
foods with spicy flavor.
Moroccan Cod with Chickpeas - Makes 4 servings.
1 (28 oz.) can unsalted whole
1 medium onion, halved and cut lengthwise into 1/2 inch crescents
2 garlic cloves, chopped
1 tsp. ground cumin
1 tsp. ground sweet paprika
1/2 tsp. ground ginger
1 tsp. sugar
1/2 cup chopped cilantro leaved
1/4 cup chopped flat-leaf parsley
1/2 tsp. salt
Ground black pepper, to taste
3/4 pound cod or scrod, cut into 8 pieces
1 (15 oz.) can chickpeas, rinsed and drained
One at a time, take tomatoes
from can. Holding each over medium, deep skillet, crush tomatoes
by hand, letting flesh squeeze through fingers into pan. Reserve
1/4 cup liquid remaining in can.
Add onion, garlic, cumin, paprika,
ginger and sugar to pan. Over medium-high heat, bring tomatoes
to simmer, stirring to combine all ingredients. Mix in cilantro,
parsley, salt and generous pinch of pepper. Cover, and simmer
sauce over medium-low heat until tomatoes are soft, 15 minutes.
Add the fish and chickpeas,
pushing into sauce. If sauce seems dry, pour 1/4 cup of reserved
canned tomato juices. Cover, and simmer gently until fish is
opaque white in center and flakes easily, and chickpeas are heated
through, 12-15 minutes. Serve immediately.
Per serving: 220 calories, 2
g fat (0 g saturated fat), 30 g carbohydrate, 23 g protein, 7
g dietary fiber, 390 mg sodium.