Sunday, June 14, 2009

Red Snapper with Zaatar and Chickpeas

Once again I've changed my mind on what I wanted to prepare for dinner tonight. I had some chickpeas sitting on the countertop soaking for several hours with the original intention of making a lamb tajine but now I'm in the mood for a lighter dish. So, I came up with this recipe.You can substitute another fish if you like as well as canned chickpeas for dried if your pressed for time but thier texture would not be the same.
6 Servings
1 c dried chickpeas, soaked 8 hours or substitute 1 can , rinsed
5 c cold water
1/2 c extra-virgin olive oil
1 tbsp. salt
1 tbsp. ground black pepper
2 cloves garlic
5 basil leaves
1 tbsp. fresh oregano
handful of fresh parsley
1 tbsp. thyme
6 red snapper fillets
4 slices of red bell pepper
2 garlic cloves, thinly sliced
salt and pepper
1 tbsp. zaatar
3 oz water
  1. Drain chickpeas, rinse,and transfer to a large pot. Add the water and bring to a boil over high heat.Reduce to low and cook uncovered for 1 1/2 hours, or until the chickpeas are soft.When they are ready, remove from heat, drain, and set aside.If using canned , rinse under cold running water to remove salt and set aside.
  2. In a food processor or blender, place the olive oil, salt, pepper,garlic, basil, oregano, parsley,and thyme and blend until smooth.
  3. Pour the olive oil paste over the warm chickpeas and mix well and set aside.If using the canned chickpeas, heat in the microwave for 2 minutes , then add paste.
  4. Preheat oven 350F.Oil a baking dish.Place the fish fillet in it and season both sides with salt and pepper and place the bell pepper on top, then scatter the sliced garlic cloves throughout.Add zaatar.Add 3 oz water to baking dish to retain moisture.
  5. Place fish fillets in oven and bake for 40-45 minutes.
  6. Serve with basmati rice
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