|800 g||canned chickpeas|
|vegetable oil (for frying)|
Preheat oven to 200°C/390°F. Pat cod dry with paper towels and season with salt. Thinly slice chilis. Zest and juice the lemon. Set zest aside. Whisk together honey, lemon juice, and chilis and season with salt and pepper.
Rinse canned chickpeas under cold running water and dry with a clean kitchen towel. Transfer to a baking sheet with a generous amount of vegetable oil. Season the chickpeas with salt and pepper, then roast for approx. 25 min. or until golden brown. Remove the baking sheet from the oven and toss chickpeas with lemon zest. Set aside.
Heat some vegetable oil in an ovenproof pan and add the cod fillets skin side down over medium heat. Cook for approx. 7 min. Glaze with some of the honey marinade and transfer to the oven. Bake until cod is cooked through, approx. 3 min. Remove cod from the pan.
Add the remaining honey marinade to the pan and whisk over medium-high heat until it’s reduced by at least half into a thick glossy glaze. Serve cod on top of the crispy chickpeas with a hearty drizzle of the reduced hot honey glaze. Enjoy!