Recipe: Moroccan Cod with Chickpeas (using tomatoes, cumin, ginger and cilantro)

MOROCCAN COD WITH CHICKPEAS

"This recipe pairs cod with chickpeas in a highly seasoned tomato sauce to create an unexpected and delicious combination. 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."


1 (28 oz.) can unsalted whole plum tomatoes
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.

Makes 4 servings

Per serving: 220 calories, 2 g fat (0 g saturated fat), 30 g carbohydrate, 23 g protein, 7 g dietary fiber, 390 mg sodium.

Source: Dana Jacobi for the American Institute for Cancer Research