Dinner/ Fish & Seafood/ One-pot recipes/ Pork/ Soups & Stews

Chickpea & Chorizo Stew with Poached Codfish

18 April 2021

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?

Chickpea & Chorizo Stew with Poached Codfish

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Dinner
By Saffron Serves: 3-4
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

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

1

Heat a drop of olive oil in a heavy bases sauce pan and add the chorizo.

2

Fry until just starting to go crispy, ± 3 minutes, remove a few for toppings when serving.

3

To the rest of the chorizo add the onion and sauté for ± 2 minutes until translucent and fragrant.

4

Add the garlic, 1 tsp thyme and 1 tbsp paprika powder and sauté for ± 1 minutes.

5

Add 1 tbsp of tomato paste and sauté for ± 2 minutes.

6

Add the chopped yellow and red peppers and sauté for ± 3 minutes.

7

Add the tomatoes & a can of water and bring to a simmer.

8

Add 1 stock cube, a teaspoon of sugar and a bayleaf, simmer for 20 minutes.

9

Taste and season with pepper and salt.

10

Add drained chickpeas, stew for another 10 minutes.

11

Lay pieces of codfish on the sauce and cover with a lid, let poach for about 6-7 minutes until cooked through and flakey.

12

Serve topped with fresh parsley and crispy chorizo. Enjoy!

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