Smoky Paprika Chickpea and Cod Stew

Ingredients

• 600 g skinless cod fillets
• 400 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic
• 2 tsp smoked paprika
• 80 g baby spinach
• 3 tbsp olive oil

Method

1. 1

   Dice the onion and fry in olive oil for 5 minutes until softened. Add the crushed garlic and smoked paprika and cook for 1 minute.

2. 2

   Add the chopped tomatoes and drained chickpeas. Simmer for 10 minutes until slightly thickened.

3. 3

   Cut the cod into large chunks and nestle into the sauce. Cover and cook for 6–8 minutes until the fish is opaque and flakes easily.

4. 4

   Stir in the baby spinach and let it wilt for 1 minute.

5. 5

   Season well and serve with crusty bread or over boiled new potatoes.