Crispy Cod with Chorizo, Tomato and ChickpeasServes 236g Protein 11g Fibre
Mains

Crispy Cod with Chorizo, Tomato and Chickpeas

Serves 2

36g Protein 11g Fibre


4 Plant Points

This Crispy Cod with Chorizo dish is the perfect high-protein dinner if you want something full of flavour. With 36g protein and 11g fibre it combines tender Cod, smoky Chorizo with fresh Tomtato and Chickpeas. It's the perfect midweek meal you'll love to make again and again.

Ingredients:

  1. 1 onion, finely chopped

  2. 2 garlic cloves, minced

  3. 100g chorizo, sliced (use a leaner version for a lower-fat option)

  4. 1 can (400g) chopped tomatoes

  5. 1 can (400g) chickpeas, drained and rinsed

  6. 250ml vegetable stock (or chicken stock)

  7. 2 cod fillets (or other white fish)

  8. 1 tsp smoked paprika

  9. Salt, to taste

  10. Fresh lemon wedges, for serving

  11. Freshly cracked black pepper, for serving


Method:

  1. Cook the Base:

  2. Heat a little olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Cook for about 3-4 minutes, until the onion is softened and fragrant.

  3. Add the Chorizo:

  4. Add the sliced chorizo to the pan. Cook for another 3-5 minutes, until the chorizo releases its oils and becomes crispy.

  5. Simmer the Tomatoes and Chickpeas:

  6. Add the chopped tomatoes and vegetable stock to the pan. Stir to combine, and bring to a simmer. Let it cook for 10-12 minutes, allowing the flavours to meld and the sauce to thicken slightly.

  7. Stir in the chickpeas and cook for an additional 15 minutes, letting them heat through and absorb some of the tomato sauce. Season with salt and pepper to taste.

  8. Prepare the Cod:

  9. While the tomato mixture is simmering, season the cod fillets with smoked paprika and a pinch of salt on both sides.

  10. Heat a pan with a bit of oil over medium-high heat. Once the pan is hot, place the cod fillets in the pan and cook for 3-4 minutes per side, until the fish is crispy and golden brown. The fish should flake easily with a fork when done.

  11. Assemble the Dish:

  12. Gently place the crispy cod fillets into the tomato and chickpea mixture. Let the fish simmer for a minute or two, allowing the flavours to meld together.

  13. Serve:

  14. Plate the cod and chickpea mixture, drizzle with the tomato sauce, and serve with fresh lemon wedges and a sprinkle of freshly cracked black pepper.