zoom Cod with chickpeas & cavolo nero

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    Cod with chickpeas & cavolo nero

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    Cod with chickpeas & cavolo nero

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    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.

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