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A vibrant red tomato broth stew with flaky white cod, chickpeas, and fresh green spinach in a dark bowl.

Cod and Chickpea Stew

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 600 g fresh cod fillets, cut into 2-inch chunks
  • 400 g canned chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 teaspoon smoked paprika (pimenton)
  • 400 g crushed tomatoes
  • 500 ml fish stock
  • 100 g fresh baby spinach
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons fresh flat-leaf parsley, chopped

Method
 

  1. Heat extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté for approximately 5 minutes until soft and translucent.
  3. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until highly fragrant.
  4. Pour in the crushed tomatoes and fish stock, stirring to combine all ingredients.
  5. Bring the liquid to a gentle simmer and cook for 10 minutes.
  6. Add the rinsed chickpeas to the pot and continue to simmer for an additional 5 minutes.
  7. Season the cod chunks with salt and pepper, then gently submerge them into the simmering liquid.
  8. Reduce heat to low, cover, and cook for 5 to 7 minutes until the fish is opaque and flakes easily.
  9. Fold in the fresh baby spinach until just wilted and garnish with chopped parsley before serving.