Cod with Chickpeas and Tomatoes

Middle Eastern Fast With Fish Published February 27, 2026

This is a one-pan braise that marries firm white cod with chickpeas in a spiced tomato sauce — cumin, coriander, and a whisper of cinnamon. The cod nestles into the chickpeas and steams gently until it flakes at the touch of a fork. It is the kind of dish that appears across the eastern Mediterranean and Middle East in countless variations, and every one of them is good.

The chickpeas provide substance and protein, the tomatoes provide acid and sweetness, and the fish provides the reason to celebrate a permitted day.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 4 cod fillets (about 150g each), or other firm white fish (haddock, halibut, pollock)
- 2 cans (400g each) chickpeas, drained and rinsed
- 1 can (400g) crushed tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Pinch of cayenne pepper
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh cilantro or parsley, chopped
- Crusty bread or cooked rice, for serving

METHOD

1. Heat the olive oil in a large deep skillet or braiser over medium heat. Add the onion and cook for 6-7 minutes until soft and golden. Add the garlic, cumin, coriander, paprika, cinnamon, and cayenne. Stir for 1 minute until very fragrant.

2. Add the crushed tomatoes and chickpeas. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.

3. Season the cod fillets with salt and pepper. Nestle them into the chickpea mixture, spooning some sauce over the tops.

4. Cover and cook for 10-12 minutes over medium-low heat until the cod flakes easily. Do not flip the fish — the steam will cook the top.

5. Squeeze the lemon juice over everything. Scatter with fresh herbs and serve directly from the pan with bread or rice.

NOTES

- The fish will release liquid as it cooks. If the sauce becomes too thin, remove the fish and simmer the chickpeas uncovered for a few minutes to thicken.
- Cod varies widely in thickness. Adjust cooking time based on the thickest part of your fillets.
- This works equally well with halibut, hake, or even salmon, though the flavor profile shifts.
- Leftover chickpea sauce (without the fish) keeps for 3 days and is excellent on its own with bread.