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Cod with chickpeas & cavolo nero
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1 tbsp olive oil
2 cloves garlic, peeled and crushed
150g cherry tomatoes, halved
Pinch chilli flakes
400g can chickpeas
150ml Cooks’ Ingredients Vegetable Stock
200g pack thick cut cavolo nero
2 x 175g pieces cod loin
1. Heat the olive oil in a deep sauté pan, add the garlic and fry gently for 1-2 minutes until soft. Add the tomatoes and chilli flakes, fry for a further 2 minutes then pour in the chickpeas (including the liquid from the can) and the stock.
2. Bring to the boil, add the cavolo nero and cook for 2 minutes until the leaves start to wilt.
3. Turn the heat down to a simmer, lay the cod on top, season, then cover with a lid and cook for 7-8 minutes until the cod is cooked through.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in March 2019.