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Main course · Portuguese

Smoky Paprika Chickpea and Cod Stew

35 min Serves 4 ~380 kcal/serving ~£11.00 (£2.75/serving) Gluten-freeDairy-freePescatarian
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Ingredients

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

Nutrition (per serving)

Calories
380 kcal
Protein
37 g
Carbohydrate
23.5 g
of which sugars
6 g
Fat
14.2 g
of which saturates
2 g
Fibre
8.5 g
Salt
0.96 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

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.

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