Zaatar Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini Recipe

Ingredients

• For the Chickpea Purée:
• 1 (14.5 ounce) can chickpeas, rinsed and drained, liquid reserved
• 1 habanero chili, stemmed and seeded
• 4 medium cloves garlic
• 1/4 cup tahini
• 1/2 cup fresh-squeezed lemon juice from about 4 lemons, divided
• 5 1/2 tablespoons olive oil, divided
• Kosher salt
• For the Zucchini:
• 4 medium zucchini, ends removed and sliced lengthwise into 1/4-inch slices
• For the Fish:
• 4 skinless cod fillets, 6 to 8 ounces each.
• 2 tablespoons za’atar seasoning
• Freshly ground black pepper.
• 1/4 cup roughly chopped flat-leaf parsley

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