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Cod and Chickpeas in Tomato-Rosemary Sauce

4 Servings
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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.

Ingredients

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Reviews
Shawn F.
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.