Pick over the chickpeas, removing any misshapen beans or grit. Rinse under cold running water. Put the chickpeas in a bowl, add enough cold water to cover by at least 2 inches and let stand at room temperature overnight. Alternatively, for a quick soak, put the chickpeas in a saucepan, add enough water to cover by at least 2 inches, bring to the boil, remove from the heat, cover, and let soak for 1 hour. Drain and rinse the chickpeas.
In a large saucepan, combine the chickpeas with enough cold water to cover by 1 - 2 inches. Bring to the boil over high heat, reduce the heat to low, partially cover, and simmer gently until the chickpeas are very tender, about 2 hours. Drain and set aside.
In a small Dutch oven over medium heat, warm the olive oil. Add the onion and saute until just softened, 4 - 5 minutes. Stir in the garlic and saute for 30 seconds. Stir in the orange and lemon zests, cumin, coriander, cinnamon and cloves. Add the tomatoes, wine, broth, and chickpeas. Raise the heat to medium high and bring to a simmer.
Add the cod to the pot and spoon the liquid over it. Cover, reduce the heat to medium low, and cook until the fish is opaque throughout, 10 - 12 minutes. Stir in the lemon juice. Transfer to a warmed serving platter, garnish with the parsley, and serve at once.
Serve with warm crusty bread to soak up the fragrant sauce.
Not keen on chickpeas - try cannellini beans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 2|
|Calories from Fat: 32 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 71.7mg||22 %|
|Sodium 103.2mg||4 %|
|Potassium 882.7mg||23 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.6g|
|Protein 30.9g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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