Cod with spiced chickpeas

View Fresh Fish Portions
  • Serves: 4
  • Prep: 45 minutes
  • Cook: 1 minutes
  • Difficulty: Easy


4 portions of cod

1 bunch of thyme

Extra virgin olive oil

2 tins of cooked chickpeas, drained & rinsed

2 medium shallots finely diced

3 cloves garlic crushed 

1 thumbnail sized piece of ginger grated

50gm chillies seeded & finely chopped 

5g cumin seeds 

10g cumin powder 

15g smoked paprika 

50g tomato purée 

300mls chicken stock

1 bunch coriander, chopped (you can use parsley if preferred) 

Ideally make the chickpeas the day before, this will allow the depth of flavour to come through more fully. 

Chickpeas: In a thick bottomed pan sweat shallots, chillies and ginger in olive oil with the cumin seeds and powder. After 5 minutes add the tomato purée and paprika, cook for 5 minutes, gradually add the chicken stock to just cover the chickpeas. Braise for 15 minutes and allow to sit for the flavours to infuse?

Lightly salt the cod for 5 minutes (this will firm up the cod fillet by removing some of the water), rinse lightly in water and dry with a tea towel.

Heat the oven to 160°C. In a bowl add the chopped thyme and extra virgin olive oil. Place the cod fillets skin down and season the flesh with salt and pepper. Heat a non-stick frying pan (medium heat) and place the fillets skin down into the pan. While the cod is cooking reheat the chickpeas in a saucepan, adding the chopped coriander (or parsley).

Once the cod is well seared on the skin side turn over and place the pan in the oven (if needed) for 8-10 minutes.

Spoon the chickpeas between the 4 plates and top with the seared cod. Garnish with some of the oil from the chickpeas.


Shop now