This dish is a characteristic Moroccan Jewish preparation. North Africans, Jews and non-Jews alike, are particularly skilled at cooking fish because the long coastline yields so much. Dried chickpeas, a staple starch in the Mediterranean, traveled with the Jews when they emigrated.
Note:
For dried chickpeas, soak 1/2 pound (1 1/4 cups) overnight, drain, rinse, and cook in water to cover for 1 to 1 1/2 hours, depending upon their age. If you don't have time for overnight soaking, cover the chickpeas with cold water, bring them to boiling, turn off the heat, cover the saucepan, and set them aside for an hour, then cook them as directed above.
