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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.
4
Servings
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
4
medium garlic cloves, thinly sliced
Directions
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01In a 12-inch skillet over medium, heat the oil and garlic, stirring often, until the garlic starts to brown, 1 to 2 minutes. Stir in the paprika, then add the tomatoes with juices, chickpeas, bay, rosemary, 1 teaspoon salt, ½ teaspoon pepper and ½ cup water. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the tomatoes have broken down, about 10 minutes.
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January 16, 2023
Good weeknight meak
Comes together quickly. Can make the sauce in advance. Sauce would possibly also work for tofu or other white fish, or as sauce to cover rice, quinoa, etc. Serves well on white rice. Good weeknight meal.
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