Cod with chickpeas and spinach

Name: Cod with chickpeas and spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 660 g Atlantic cod; 480 g canned chickpeas; 400 g Spinach; 400 g Canned crushed tomatoes; 150 g Onion; 3 clove Garlic; 1 tsp Smoked Spanish Paprika; 0.5 tsp Cumin ground; 20 ml olive oil; 10 g Flat-leaf parsley; 1 pc Citrus limon (L.) Burm. f.; 0.5 tsp Salt

Inspired by the Spanish potaje: cod gently poached in a smoked-paprika tomato sauce with chickpeas and wilted spinach. Mild, fragrant and made in one pan.

35 min

in total

people

400

calories per serving

In one serving

42 g
Protein: 28 g
Carbs: 10 g
Fat

Ingredients

660 g
Atlantic cod
480 g
canned chickpeas
400 g
Spinach
400 g
Canned crushed tomatoes
150 g
Onion
3 clove
Garlic
1 tsp
Smoked Spanish Paprika
0.5 tsp
Cumin ground
20 ml
olive oil
10 g
Flat-leaf parsley
1 pc
Citrus limon (L.) Burm. f.
0.5 tsp
Salt

Allergens

fish

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Soften the sliced onion and garlic in the olive oil for 5 minutes over medium heat.
Add the pimentón, cumin, chopped tomatoes and drained chickpeas; simmer for 8 minutes.
Stir in the spinach a handful at a time until wilted, then lay the cod pieces on top. Cover and cook gently for 8 to 10 minutes.
Scatter with parsley and serve with a lemon wedge.