Dinner recipe
Tender cod in a smoky tomato stew with chickpeas, red peppers, lemon, garlic, and parsley.
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Ingredients
wide lidded pan, wooden spoon, knife, chopping board, fine grater
Method
Cut the cod into eight large pieces and pat them dry. Slice the red peppers, finely chop the onion, grate the garlic, drain and rinse the chickpeas, chop the parsley, zest the lemon, and cut it into wedges.
Heat 2 tablespoons olive oil in a wide lidded pan over a medium heat. Add the onion and red peppers with a pinch of salt and half the black pepper, then cook for 7 to 8 minutes until softened and lightly golden at the edges.
Stir in the garlic, smoked paprika, and ground cumin for 1 minute until fragrant, taking care that the garlic does not catch on the pan base.
Add the chopped tomatoes, chickpeas, lemon zest, and 150ml water. Bring to a simmer and cook uncovered for 8 to 10 minutes until the sauce is glossy and thick enough to leave a trail behind the spoon.
Season the cod pieces lightly with the remaining black pepper, nestle them into the sauce, then cover and cook over a gentle heat for 8 to 10 minutes until opaque throughout and flaking in moist pieces under a fork.
Squeeze half the lemon over the stew and scatter with most of the parsley. Taste the tomato sauce for salt and lemon, then spoon into shallow bowls and finish with the remaining parsley and lemon wedges.
