Cod with Spiced Chickpeas
Cod is a lovely, meaty fish that goes so well with this chickpea side. This is a delicious, have-to-make recipe packed with flavor.
Created by: Wright Brothers
Promotes heart health
BRAIN HEALTH
Lean Protein
TEETH & BONE HEALTH
INGREDIENTS
4 servings
6 oz.Cod Filets
1 BunchThyme
2 TinsChickpeas
2Shallots
3Garlic Cloves
1 TspGinger
1/4 CupChillies
1 TspCumin Seeds
2 TspCumin Powder
1 TbspSmoked Paprika
1/4 CupTomato Puree
1 1/4 CupChicken Stock
1 BunchParsley
INSTRUCTIONS
- Chickpeas: In a thick bottomed pan sweat shallots, garlic, chillies and ginger in olive oil with the cumin seeds and powder. After 5 minutes add the chickpeas, tomato purée and paprika, cook for 5 minutes, gradually add the chicken stock to just cover the chickpeas. Braise for 15 minutes and allow to sit for the flavours to infuse. Leave in pan to stay warm until serving.
- Lightly salt the cod for 5 minutes (this will firm up the cod fillet by removing some of the water), rinse lightly in water and dry with a tea towel.
- Heat the oven to 320°F. In a bowl add the chopped thyme and extra virgin olive oil. Season the cod fillet with salt and pepper. Heat a non-stick frying pan (medium heat) and place the fillets into the pan. While the cod is cooking reheat the chickpeas in a saucepan, adding the chopped parsley.
- Once the cod is seared on the bottom side, turn over and place the pan in the oven (if needed) for 8-10 minutes.
- Spoon the chickpeas between the 4 plates and top with the seared cod. Garnish with some of the oil from the chickpeas.
