Cod with spiced chickpeas

Cod with spiced chickpeas

Chickpeas and cod is a match made in heaven - this is a must-try meal packed with big flavours and essential nutrients.
  • Time 46minutes
  • Serves 4
  • 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 
  • 1tsp cumin seeds 
  • 2tsp cumin powder 
  • 1tbsp 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, garlic, chillies and ginger in olive oil with the cumin seeds and powder. After 5 minutes add the chickpeas, 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.


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