Cod with Lemon-Dill Chickpeas

Instructions

1. Prepare the Yogurt

   2 min hands-on120 min waiting

   • Line a fine-mesh sieve with a clean piece of kitchen paper or cheesecloth.
   • Place the sieve over a bowl and pour the Greek yogurt into it.
   • Cover lightly and refrigerate for at least 2 hours to thicken and drain.

2. Cook the Cod

   5 min hands-on8 min waiting

   • Preheat the oven to 180°C (350°F).
   • Season the cod fillet with salt and black pepper.
   • Mix cumin seeds, grated garlic, and a portion of olive oil in a bowl.
   • Rub the mixture over the cod fillet.
   • Place the cod on a parchment-lined baking tray and bake for 8-10 minutes until opaque and flaky.

3. Prepare the Chickpeas

   7 min hands-on90 min waiting

   • Add chickpeas to a large pot, cover with water, and bring to a boil.
   • Reduce heat to a simmer and cook until tender, about 1.5-2 hours.
   • Drain the chickpeas and toss with the drained yogurt.
   • Season with salt and black pepper.

4. Make the Cucumber Salsa

   7 min hands-on

   • Finely dice cucumber, onions, dill, and mint.
   • Combine in a mixing bowl.
   • Squeeze lemon juice over the mixture and drizzle with remaining olive oil.
   • Stir well and adjust seasoning with salt and black pepper.

5. Assemble the Dish

   3 min hands-on

   • Spread labneh-coated chickpeas on a serving plate.
   • Place the baked cod fillet on top.
   • Spoon cucumber salsa over the cod.
   • Garnish with dill or mint and serve with a lemon wedge.
   • Cooking tips:
   • For extra creaminess in the chickpeas, cook them until very soft and mash some lightly before mixing with the labneh.
   • If time is a constraint, use canned chickpeas. Drain and rinse well before warming them in a pan.
   • To enhance the herby flavor, let the cucumber salsa marinate for 10-15 minutes before serving.
   • Ensure the cod is not overcooked to maintain its juicy and tender texture. Checking for flakiness with a fork is the best way to test doneness.