Chickpeas with cod

Ingredients

• 1onion
• 2garlic cloves
• 3 tablespoonsolive oil
• 1 teaspoonpaprika
• 400 gcooked chickpeas
• 200 gcod, salted to the right level
• 700 mlwater
• 100 gfresh spinach

Instructions

1. 1

   Soften the onion

   Finely chop the onion and garlic. Heat the olive oil in a pan, then cook them over a low heat until the onion is transparent and soft.

2. 2

   Add paprika

   Stir in the paprika quickly so it does not burn, then add the cooked chickpeas and mix to coat them in the onion mixture.

3. 3

   Simmer the stew

   Cut the desalted, boneless cod into bite-sized pieces and add it to the pan. Pour in 700 ml of water, cover and cook gently for 20 minutes.

4. 4

   Add spinach

   Stir the fresh spinach into the stew.

5. 5

   Finish cooking

   Cover the pan again and cook for 5 minutes, until the spinach is tender. Taste and adjust the salt if needed.

6. 6

   Serve hot

   Serve the chickpeas and cod hot.

What is chickpeas with cod?

Chickpeas with cod is a Spanish-style spoon dish combining pulses and fish in a gently seasoned broth. Chickpeas and salt cod are familiar partners in traditional Spanish cooking, though versions vary from kitchen to kitchen.

Here, onion, garlic and paprika make a simple base, while spinach brings freshness and colour. The covered simmer gives the cod time to flavour the broth without requiring a complicated method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 444 calories, 31g protein, 59g carbs, 11g fat.

Chickpeas provide most of the carbohydrate, while cod contributes much of the protein. Olive oil supplies most of the fat; serve a generous portion of spinach or a side salad alongside the stew to round out the plate.

Build the flavour base

Onion and garlic: cook them slowly until the onion is soft and translucent rather than browned. This gives the stew a mellow savoury base.

Paprika: stir it in briefly before adding the chickpeas and liquid. Keep it moving, as paprika can turn bitter if it catches on the hot pan.

Choose and add the cod

Salt level: the ingredient list calls for cod salted to the right level, while the method specifies desalted cod. Check the fish before cooking and adjust the stew's salt only after tasting.

Bite-sized pieces: cut the boneless fish into even chunks so they cook at a similar rate. Add them gently to the pan to help keep the pieces intact.

Check the texture

Chickpeas: cooked chickpeas need only to heat through and take on the flavour of the broth. Stir carefully so they do not break up.

Spinach: add it near the end and cook for the stated 5 minutes, until tender. The cod should be opaque and flake readily when the stew is ready to serve.

Serve it as a meal

This stew already combines chickpeas, fish and greens, so it can be served on its own in bowls. Crusty bread is a useful extra for soaking up the broth.

A crisp green salad or simply dressed tomatoes make a fresh contrast. Serve the stew hot, straight after the spinach has softened.

Recipe notes & tips

• Keep the onion over a low heat so it softens without browning.
• Stir the paprika in promptly and add the chickpeas soon after.
• Use boneless cod and check the pieces carefully before adding them.
• Taste the broth before adding salt, as the cod may already be salty.
• Stir gently once the fish is in the pan to keep the pieces whole.

Variations

• Use kale: replace the spinach and simmer until the leaves are tender.
• Add tomato: cook chopped tomato with the onion for a softer, tangier base.
• Add bay: simmer a bay leaf in the broth and remove it before serving.
• Use smoked paprika: swap it for the regular paprika for a smokier flavour.
• Finish with parsley: scatter chopped parsley over the bowls just before serving.

Common mistakes to avoid

• Burning the paprika: stir it in briefly and add the chickpeas before it catches.
• Salting too early: taste the broth near the end because the cod may season it.
• Overcooking the spinach: add it for the final 5 minutes so it stays green and tender.
• Breaking up the fish: cut even pieces and stir the stew gently after adding the cod.
• Cooking at a hard boil: keep the pan at a gentle simmer to help the fish remain in pieces.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the broth has thickened; avoid repeated reheating.

Frequently asked questions