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Cod & chorizo chickpea stew
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6 small sausages from 190g pack Cooks’ Ingredients Chorizo, or 120g chorizo
2 cloves garlic, crushed
1 onion, thinly sliced
2 tsp Bart Sweet Smoked Paprika
400g essential Waitrose Chickpeas, drained and rinsed
100ml dry sherry
3 x 300g pack Red Choice Tomatoes, roughly chopped
½ x 230g jar Fragata Pimiento Piquillo Peppers, drained, rinsed and sliced
Sprig of rosemary
115g pack Waitrose Spinach
2 packs Waitrose 2 Skinless & Boneless Cod Fillets
Flat leaf parsley, to garnish
1. Cut the chorizo into small dice and add to a sauté or deep frying pan. Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released. Add the garlic and onions and fry gently for a further 4-5 minutes, or until softened.
2. Add the paprika and cook for 30 seconds before stirring in the chickpeas and the sherry. Return to the heat and bring it to the boil. Then add the chopped tomatoes, sliced peppers and the sprig of rosemary. Cover and reduce the heat, and allow to simmer for 4-5 minutes until the tomatoes are softened. Remove the lid and simmer for a further 2-3 minutes so that the sauce thickens.
3. Stir in the spinach and then place the fish on top of the stew. Cover and leave to cook for 5 minutes, or until the cod is cooked and opaque throughout. Garnish with the chopped parsley and serve.
Typical values per serving:
This recipe was first published in August 2015.
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