Waitrose and Partners
Cod, ’nduja & chickpea stew

Cod, ’nduja & chickpea stew

A fast and flavourful one-pan dinner, all that’s needed is crusty bread on the side.

4 out of 5 stars(5) Rate this recipe
4 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • ½ tbsp olive oil
  • 1 onion, thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 clove/s garlic, thinly sliced
  • 1½ tsp No.1 'Nduja Pesto
  • 400g can plum tomatoes
  • 370g jar Belazu Gordo Especial Chickpeas (or use a 400g can)
  • 240g pack 2 Icelandic cod fillets, cut into 5cm chunks
  • Small handful flat leaf parsley, leaves roughly chopped
  • 1 lemon, cut into wedges, to serve
  • Crusty bread, warmed, to serve

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the onion, red pepper and garlic, then sweat down for 10 minutes, stirring often, until tender.

  2. Add the ’nduja pesto and plum tomatoes, breaking them up with a spoon to make a sauce. Add the chickpeas and their juices, then simmer for 10 minutes until thickened.

  3. Season the stew to taste, then add the cod, spacing the chunks out evenly. Put the lid on and cook for 5 minutes, until the cod is cooked through, the flesh is opaque and it flakes easily with a fork.

  4. Serve in wide bowls, scattered with the parsley and lemon wedges and crusty bread on the side.

Cook’s tip

The stew base is a great batch-cooking recipe to freeze. It’s worth making a double quantity, using a large, deep frying pan instead of the saucepan. Freeze for up to 3 months. Defrost as much sauce as you need, bring to a simmer then add the cod and cook as above. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,179kJ/ 517kcals

Fat

10g

Saturated Fat

1.7g

Carbohydrates

62.8g

Sugars

18.4g

Fibre

12.1g

Protein

38.1g

Salt

2.7g

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