Cod, chorizo and chickpea stew

This super quick, super tasty supper has essential fats and protein from the fish, fibre from the chickpeas and beta-carotene, lycopene and vitamin C from the veggies… a real winner!
Serves 6
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 200g chorizo sausage, skinned and chopped
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 cloves garlic, crushed
  • 1 tsp sweet smoked paprika
  • ½ fish stock cube (or veg)
  • a pinch of saffron
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins chickpeas, drained
  • about 700g cod loin, cut into large chunks
  • chopped parsley to serve
  1. Heat the olive oil gently in a large saucepan and sweat the onions gently for about 10 minutes, until soft.  Add the chorizo and cook for a further 5 minutes, then add the peppers, garlic and paprika and cook for 3-4 minutes.
  2. Meanwhile, stir the stock cube and saffron into 200ml boiling water.  Pour into the chorizo mixture and add the tomatoes and chickpeas.  Stir, season with sea salt and freshly ground black pepper, then cover and cook for 10 minutes.
  3. Place the pieces of cod on top of the stew, then cover and cook for 8-10 minutes.  Serve sprinkled with the parsley and, for a more substantial meal, a mound of freshly steamed vegetables.
(Recipe from Sainsbury’s Fresh Ideas magazine)

Written by

Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent