Fish with chickpeas and hot pepper sauce for Rosh Hashanah
A Sephardi dish by Meir Danon.
This recipe is from Haaretz's archives.
1 kilo thick fish fillet, cut in pieces (cod, red drum, grouper, red snapper or tuna), or 3 whole fish sliced into "steaks" with the bone (sea bass, gray mullet, sea bream and so on )
1/3 cup chickpeas, soaked overnight
2 thinly sliced onions
1 red pepper, cut in strips
1 yellow pepper, cut in strips
1 green pepper, cut in strips
1 hot chili pepper
6 garlic gloves, crushed
2 tbsp lemon juice
1/2 cup water
2 cans Italian peeled tomatoes, with the liquid
1 tsp sweet paprika
1/2 tsp cumin
1/2 tsp dried coriander
1/3 tsp turmeric
1/2 tsp sugar
1 cup fresh coriander leaves
salt and black pepper
3 tbsp oil
Drain the chickpeas, transfer to a pot, cover with plenty of water and cook over low heat until they are very soft. Set aside.
For the sauce, heat the oil in a wide pot over medium heat, add the onion and a little salt and cook for 10 minutes. Add pepper strips and simmer for another 15 minutes, stirring occasionally. Add water, lemon juice and garlic.
Crush the tomatoes with the liquid in the can and add to the pot, then add the remaining seasonings and the chickpeas and cook over low heat for 10 minutes.
Season the fish with salt and pepper and carefully arrange in the pot. Cover and cook for 10 minutes at a gentle boil. Transfer the fish and the sauce to a serving dish, sprinkle on a little fresh coriander and serve immediately.