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Cod and Chickpeas in Tomato-Rosemary Sauce
Cod and chickpeas are a common pairing in the Spanish kitchen. We borrowed that combination for this one-pan dinner. Chickpeas simmer in a garlicky, herb-infused tomato sauce seasoned with paprika, then cod fillets are nestled in and poached until tender and flaky. This recipe requires little knifework, and with everything cooked together in a single skillet, the dish comes together quickly and easily. Hot paprika imparts a bit of heat; if you don’t have any on hand, sweet paprika plus a little cayenne makes a fine substitute. Serve with thick slices of toasted crusty bread to sop up the savory sauce.
tablespoons extra-virgin olive oil
medium garlic cloves, thinly sliced