Cod Chickpea Tomato Skillet

Ingredients

• 220 g cod
• 180 g chickpeas
• 150 g cherry tomatoes
• 80 g spinach
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 garlic clove
• 2 tbsp tomato paste
• 300 ml chicken or vegetable stock
• 2 tbsp chopped parsley
• 1/2 lemon lemon

Method

1. Step 1

   Pat the 220 g cod dry and cut it into large chunks so it holds together in the pan.

2. Step 2

   Halve the cherry tomatoes (150 g), roughly chop the spinach (80 g), and slice the red onion thinly (1 small).

3. Step 3

   Season the cod with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then brown it in a large skillet until cooked through. Remove it briefly if the pan starts to get crowded.

4. Step 4

   Add the vegetables to the same skillet and cook them for 3 to 5 minutes until they soften slightly but still keep some color.

5. Step 5

   Add the chickpeas to the skillet, then pour in the ingredients for the garlic lemon tomato broth and stir well.

6. Step 6

   Return the cooked cod to the skillet if you removed it, and stir until everything is coated and hot.

7. Step 7

   Taste for salt and acidity, then serve the skillet straight away with parsley and lemon on top.