“Vegetarian and frugal it may be,
but the chickpea is one of the most versatile
ingredients you could keep in your cupboards.”
-Yotam Ottolenghi
Chickpeas do not have to be exclusively vegetarian or frugal;
I like to dress them up with other flavours and textures.
Here is my Cod served with Chickpeas and Chorizo...Hope you like it!
Ingredients:
- 1 tbsp olive oil
- 1 medium onion finely sliced
- 2 garlic cloves, finely sliced
- 100g soft cooking chorizo
- 1 tsp hot smoked paprika
- 200g passata
- 200g cherry tomatoes
- 200ml vegetable stock
- Pinch of sugar
- 1 tbsp red wine vinegar
- 1 x 400g tin chickpeas
- 260g Cod fillets
- Grinding of sea salt and black pepper
- Some fresh shelled peas
Paprika, chorizo, garlic and onion….Mmm!
Here comes the main ingredient…
I like to add some fresh shelled peas for added colour.
Method:
- Heat the oil in a sauté pan, add chopped onion, garlic and chorizo and fry gently till the chorizo releases its oils.
- Stir in the paprika, tomatoes, passata, vegetable stock, and drained chickpeas.
- Stir in the vinegar and sugar with some seasoning.
- Bring to a simmer then cook for a further 5 minutes, then scatter on some fresh shelled peas.
- Chop the fish fillets in to good size pieces,then add to the pan and continue to simmer for 20 minutes.
- Lift out the fish, spoon the chickpea and chorizo sauce into a warmed dish, then top with the cooked cod.
- Scatter with fresh parsley and freshly squeeze lemon.
Nestle in those fish fillets!
I like to serve this with lemon wedges and some fresh crusty french bread, to soak up all the wonderful juices.
This is a smoky, satisfying supper and the chickpeas add the perfect taste and texture.
Enjoy,
Frances 🍴
Lovely recipe! looks delish.
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Thank you! 😊
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looks so yummy Frances!
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Thanks Lynz ☺️ A good dish for this time of the yeast!
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Yes!
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time of year!!! 😂
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great recipe ! it looks delicious !
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Thank you Anita…you can add any fish to this dish; it works well.
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So tempting
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Thanks 😊
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