Spanish-Style Cod with Chickpeas

Ingredients

• 35 ml (2 tbsp)extra virgin olive oil
• 1onion
• 6 clovesgarlic
• 1red bell pepper
• 2.50 g (1 tsp)sweet smoked Spanish paprika
• 1.50 g (½ tsp)ground cumin
• 4tomatoes
• 440 g (1 can; 15.5 oz)chickpeas (garbanzo beans)
• 120 ml (½ cup)dry white wine
• 3 fillets, 200 g (7 oz) eachcod
• 1lemon
• to tastefresh parsley, for garnish
• to tastesea salt and black pepper

Instructions

1. 1

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

2. 2

   Prepare the vegetables

   As the oil heats, roughly chop the onion, thinly slice the garlic and cut the red pepper into thin strips.

3. 3

   Sauté the vegetables

   Add the prepared vegetables to the hot pan and stir them together. Continue stirring about once a minute so they sauté evenly.

4. 4

   Prepare the fish

   Drain the chickpeas in a colander and rinse them under water. Finely grate the tomatoes. Pat the cod dry with paper towels, season both sides with sea salt and black pepper, then cut each fillet into 2 evenly sized pieces.

5. 5

   Cook the tomato

   Once the vegetables have sautéed lightly for 5–6 minutes, stir in the paprika and cumin. Add the grated tomato, turn the heat to high and stir, then let the mixture simmer.

6. 6

   Add the chickpeas

   After 5 minutes, when the grated tomato has thickened slightly, add the drained chickpeas and white wine. Season with sea salt and black pepper, stir together and bring the mixture to a simmer.

7. 7

   Poach the cod

   When the wine’s alcohol has cooked off, after about 3 minutes, arrange the cod pieces in a single, evenly spaced layer. Gently turn each piece to coat it in sauce, cover the pan and reduce the heat to low-medium.

8. 8

   Finish the fish

   After 3–4 minutes, check that the fish is just cooked through, then take the pan off the heat.

9. 9

   Garnish and serve

   Serve from the pan or transfer to serving dishes. Garnish with lemon slices and chopped fresh parsley.

What is Spanish-style cod with chickpeas?

This is a Spanish-inspired one-pan dish of cod and chickpeas simmered in a tomato and pepper sauce, flavoured with smoked paprika and cumin. The combination draws on familiar Spanish ingredients without relying on a long cooking time.

Here, grated fresh tomatoes form the sauce, while chickpeas make it substantial enough to serve as a complete main. The cod is added near the end so it cooks gently rather than breaking down during the simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 34g protein, 29g carbs, 11g fat.

The chickpeas and tomatoes provide most of the carbohydrates, while olive oil contributes much of the fat. Cod is the main source of protein. For a balanced plate, pair a serving with a green salad or another portion of vegetables.

Build the sauce in stages

Softened vegetables: cooking the onion, garlic and pepper first gives the sauce a mellow, savoury base. Stir them regularly so the garlic does not catch.

Spices and tomato: briefly stirring paprika and cumin into the vegetables helps distribute their flavour. The grated tomato then simmers until it thickens a little before the chickpeas and wine go in.

Get the cod ready

Dry fish: patting the fillets with paper towels removes surface moisture and helps the seasoning adhere. Cutting each fillet into 2 pieces gives you manageable portions for the pan.

Even pieces: arrange the cod in one layer with space around each piece, as directed. That helps the pieces cook at a similar rate and makes them easier to turn gently in the sauce.

Know when the fish is done

The recipe gives a cooking time of 3–4 minutes after the covered pan has been lowered to low-medium heat. Check at the shorter end: the fish should be just cooked through, not left simmering longer than necessary.

Cod is delicate, so turn it carefully and avoid vigorous stirring once it is in the pan. Remove the pan from the heat as soon as the fish is ready.

Make the most of the chickpeas

Rinsing the drained chickpeas under water is part of the preparation and helps clear away the canning liquid. Let them drain before adding them so they do not unnecessarily dilute the tomato sauce.

The chickpeas simmer in the sauce with the wine before the cod is added. This gives them time to warm through while keeping the fish’s cooking brief.

Serve it straight away

Bring the pan to the table or divide the contents among serving dishes, then finish with lemon slices and chopped parsley. A squeeze of lemon at the table can brighten the smoky, savoury sauce.

Bread is a useful accompaniment for the sauce; rice or boiled potatoes also make the meal more substantial. Add a simple green salad if you would like something fresh alongside it.

Recipe notes & tips

• Keep the onion, garlic and pepper pieces fairly even so they soften at a similar pace.
• Stir the vegetables regularly during their 5–6 minutes in the pan to prevent the garlic from catching.
• Grate the tomatoes finely so they blend into the sauce and thicken as they simmer.
• Use a wide pan that can hold the cod pieces in one layer.
• Turn the fish gently and stop cooking as soon as it is just cooked through.
• Add the parsley and lemon at the end to keep their flavours fresh.

Variations

• Add chilli: include a little chilli with the paprika and cumin for a hotter sauce.
• Use hake: swap the cod for hake fillets and check them for doneness as they cook.
• Choose fresh herbs: finish with chopped coriander instead of parsley.
• Add greens: stir in a handful of spinach with the chickpeas so it wilts in the sauce.
• Serve with rice: spoon the cod and sauce over cooked rice for a more filling meal.

Common mistakes to avoid

• Crowding the cod: the pieces may cook unevenly, so use a pan wide enough for a single layer.
• Cooking the fish too long: cod can become dry, so check it after 3 minutes and remove the pan once it is just cooked.
• Skipping the tomato simmer: give the grated tomato 5 minutes to thicken slightly before adding the chickpeas.
• Leaving the garlic unstirred: it can catch as the vegetables sauté, so stir the mixture about once a minute.
• Stirring roughly after adding cod: the pieces can break apart, so turn them gently and leave them to cook covered.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan over a low heat until hot throughout, taking care not to overcook the cod.

Frequently asked questions