Moroccan Cod with Chickpeas and Potatoes

And another day of rain assaults Chicago; thunder and lightning, pouring rain, and chilly winds? I am so ready for summer I am starting to dream about it! Normally I would make a soup or a stew, but I thought, why not make something hearty, tasty AND summery!?! Why not eat fish on a stormy night? Sailors did! Ill just imagine I am on a ship, eating today's catch and rocking back and forth in the choppy sea! And, lets just say I am off the coast of Morocco.  This dish has delicious hints of paprika, cumin, sea salt and garlic!

Moroccan Cod with Chickpeas and Potatoes

• 1 can chickpeas (drained and rinsed)
• 6 garlic cloves sliced
• 1 tsp red pepper flakes
• 6 tbs olive oil
• 1/4 c water
• 3-4 cod fillets
• 1 tsp paprika
• 1 tbs salt 
• 1 tsp pepper
• 4 small potatoes chopped into 1/4 inch pieces
• juice of 1/4 lemon
• 1 tsp cumin
• 2 tbs parsley leaves whole
• 1 lemon cut into wedges

(Serves 4)
Preheat oven to 400 degrees.
Combine chickpeas, 3 tablespoon olive oil, garlic, red pepper flakes, and water and simmer for 15 minutes.
Place potatoes in a baking dish and cover with 2 tbs olive oil, cumin, juice of lemon, half the salt and pepper and 1 tsp paprika. Place in oven for 10 minutes.

Season fish with remaining paprika, salt and pepper and place in fridge until potatoes and chick peas are done cooking. Remove potatoes from oven and place fish fillets on top, cover with 1 tbs olive oil and chick pea mixture and bake for 30 minutes. Easy, DELICIOUS, and warms your belly on a cold night (although would be amazing in the summer too!)

Garnish with parsley and lemons and serve immediately. Serve with white wine and warm pita!

Happy Eating!
Kendra