One-pot paprika cod and chickpeas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 clove garlic, finely sliced
- 1 red chilli, finely sliced (optional)
- 300g baby plum tomatoes, halved
- 400g tin chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 4 pieces (about 125g each) cod loin fillets
- a small bunch flat-leaf parsley, chopped
- lemon wedges, to serve
- crusty bread, to serve
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Put the garlic, chilli (if using), tomatoes and chickpeas in a baking dish and add the olive oil and paprika. Toss together then roast for 10 minutes. Sit the cod on top, season, then put back in the oven for another 10-15 minutes or until the cod is cooked through and flakes easily. Scatter with parsley and serve with lemon wedges and crusty bread.
