Cod with Tomatoes and Chickpeas

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.