Cod with Chickpeas | An (almost) Perfect One-Pan Meal

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Roughly chop the onion, thinly slice the garlic and cut the red bell pepper into thin strips.
3. Add the vegetables to the hot pan and stir every minute so they saute evenly.
4. Meanwhile, drain and rinse the chickpeas. Finely grate the tomatoes. Pat the cod dry with paper towels, season both sides with sea salt and black pepper, and cut each fillet into 2 even pieces.
5. When the vegetables are lightly sauteed, after 5 to 6 minutes, add the paprika and cumin and mix quickly. Add the grated tomato, raise to high heat, mix and simmer.
6. When the grated tomato has slightly thickened, after 5 minutes, add the chickpeas and white wine, season with sea salt and black pepper, mix and simmer.
7. When the alcohol has cooked off, about 3 minutes, arrange the cod pieces in a single, evenly spaced layer. Turn each piece so it is fully coated, cover the pan and lower to low-medium heat.
8. Cook for 3 to 4 minutes, until the fish is just cooked through, then remove from the heat.
9. Serve from the pan or transfer to dishes, topped with lemon slices and chopped fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionTomatoLemonBell pepperChickpeaCod