LOOK AT THESE COLOURS! SO LOUD! And the flavours are just as bold. I love this one-pot-wonder. Just chuck everything in the pan and let it stew for ± 40 minutes so all the flavours marry together and you have a delicious meal leaving a clean kitchen behind as well. What more do you want?
This dish is also great without the cod, for example you can add some fresh feta instead, a great combo too!
Chickpea & Chorizo Stew with Poached Codfish
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 1 whole chorizo sausage, halved lengthwise and chopped into ± 1 cm thick slices
- 3-4 garlic cloves, thinly sliced
- 1 tsp thyme
- 1 tbsp paprika powder
- 1 tbsp tomato paste
- 1 small yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can of whole tomatoes + 1 can of water
- 2-3 tomatoes, cubed
- 1 vegetable or chicken stock cube
- 1 tsp sugar
- 1-2 bayleaves
- 2 cans of chickpeas (± 400 g per can), drained
- 300 cod fish filets (or other white fish), cut into big chunks
- Fresh parsley, roughly chopped
- Pepper & Salt
Instructions
Heat a drop of olive oil in a heavy bases sauce pan and add the chorizo.
Fry until just starting to go crispy, ± 3 minutes, remove a few for toppings when serving.
To the rest of the chorizo add the onion and sauté for ± 2 minutes until translucent and fragrant.
Add the garlic, 1 tsp thyme and 1 tbsp paprika powder and sauté for ± 1 minutes.
Add 1 tbsp of tomato paste and sauté for ± 2 minutes.
Add the chopped yellow and red peppers and sauté for ± 3 minutes. (see notes)
Add the tomatoes & a can of water and bring to a simmer.
Add 1 stock cube, a teaspoon of sugar and a bayleaf, simmer for 20 minutes.
Taste and season with pepper and salt.
Add drained chickpeas, stew for another 10 minutes.
Lay pieces of codfish on the sauce and cover with a lid, let poach for about 6-7 minutes until cooked through and flakey.
Serve topped with fresh parsley and crispy chorizo. Enjoy!
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