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Recipe: Cod with chickpeas and chorizo

13 February 2017 at 17:33


Easy to make - cod fillets with chickpeas, chorizo in a tomato sauce.

This is the sort of dish which is a great winter warmer. Although I have used cod here try any firm textured white fish as the powerful flavours really only need a good texture to shine.  Coley Hake or saithe  are all good and available just now.  Any leftover sauce is great with baked potatoes!


Tblsp olive oil
2 red onions peeled and chopped
3 cloves garlic peeled and crushed
Tsp smoked paprika
200g chorizo cut in slices
2 x 400g tin chick peas
2 x 400g tin chopped tomatoes
Tsp tomato puree
4 fillets cod @ 180g each


  1. Take a wide pan and heat the olive oil and sweat the onion in it to soften, stirring often.
  2. Add the garlic and smoked paprika and stir for a few minutes.
  3. Stir in the chorizo and allow the fat to release a little before adding the tomatoes and chick peas. Rinse out the tomato cans with water and add to the pan, so as not to waste any, stir in the tomato puree.
  4. Bring to a gentle simmer and cook to combine flavours for about 5 minutes. Reduce heat and push the fillets of cod into the mixture and simmer gently for 5 minutes until fish is cooked.

Note - fresh rosemary or thyme are great in tomato sauces so if you have any available, add as you add the tomatoes.

Recipe by Christopher Trotter.
Food photography by Caroline Trotter