Cookshops Cod With Chickpea Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COOKSHOP'S COD WITH CHICKPEA STEW



COOKSHOP'S COD WITH CHICKPEA STEW image

Categories     Fish

Number Of Ingredients 14

2 (6 to 8-ounce) cod fillets
extra-virgin olive oil
2 garlic cloves, finely chopped
i small white or red onion
red pepper flakes
1 lemon
1 can chickpeas or 1 cup previously prepared dried chickpeas
kosher salt and freshly ground black pepper
bunch of fresh flat-leaf parsley
bunch of fresh sage
1 pomegranate
1 chunk ricotta salata
1 pint apple cider
1 tblsp unsalted butter

Steps:

  • Prep the Ingredients Chop ½ the small onion Chop 2 cloves garlic Remove the seeds from one pomegranate Open and rinse one can of chickpeas chop sage Crumble ricotta salata cheese Make the Chickpea Stew Heat the oil in a large saucepan Add the onion Add the garlic Add a dash of chili pepper flakes Add about ½ cup apple cider and bring to a simmer Add the chickpeas and bring the heat to low Let this simmer on low heat for about 10 minutes, until the liquid is most evaporated Salt and pepper to taste. Add a squeeze of lemon, water, and salt to taste Reduce the heat to low, and simmer for 25 minutes Add sage and cheese Add a tblsp of butter Mix and season Do not add the pomegranate until you are ready to serve (heat is not your friend with these seeds as they change color and texture) Note: Gothamist would add chorizo, bacon etc to this dish, but since we add it to every recipe we do here, it has been deleted. We recommend it though Make the Cod Preheat the oven to 350. Season both sides of the fillets with salt and pepper Place a glug of olive oil in the bottom of a pan and place on high heat When hot but not smoking, place fillet in the pan, skin side down if you have skin on your fillets Roast fillets in pan for about 3-4 minutes - do not touch until they naturally come away from the pan Flip the cod and sear on the other side Place pan in oven and roast for about 6-8 minutes Finish the Dish Let the fish rest so juices settle Reheat your chickpeas and add the pomegranate seeds Place the chickpeas on the plate and add the cod on top Collect any of the pan juices and baste the cod with them before serving

HONEYED HARISSA COD WITH CRISPY CHICKPEAS



Honeyed harissa cod with crispy chickpeas image

Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing

Provided by Good Food team

Categories     Dinner

Time 35m

Number Of Ingredients 8

400g can chickpeas, rinsed and drained
1 tbsp olive oil
4 tbsp runny honey
2 tbsp harissa
1 garlic clove, crushed
½ thumb-sized piece ginger, finely grated
2 cod fillets or other sustainable firm white fish
120g green beans or long-stem broccoli, trimmed

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
  • Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
  • While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.

Nutrition Facts : Calories 446 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

COD, CHICKPEA & OLIVE STEW



Cod, Chickpea & Olive Stew image

Make and share this Cod, Chickpea & Olive Stew recipe from Food.com.

Provided by Moor Driver

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 cod fish fillets, skinned, boned & cut into chunks
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
100 ml white wine
2 bay leaves
600 g chopped tomatoes
600 g chickpeas
2 tablespoons sliced black olives
200 ml water

Steps:

  • Fry the onions in the olive oil until softened. Add the garlic, white wine, and the bay leaves, simmer until reduced slightly.
  • Add the tomatoes, chickpeas, olives, salt & pepper (to taste) and the water. Simmer for 15 minutes.
  • Add the cod (cut into bite size chunks) and simmer for 6 to 8 minutes.

Nutrition Facts : Calories 463.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 99.3, Sodium 620.7, Carbohydrate 44, Fiber 9, Sugar 5.4, Protein 50.3

BACALHAU (SALT COD) WITH CHICKPEAS



Bacalhau (Salt Cod) With Chickpeas image

A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.

Provided by Chef Kate

Categories     Stew

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

Steps:

  • Prepare Bacalhau.
  • Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
  • Drain the fish, rinse well and place in a saucepan with enough water to cover.
  • Bring to a boil.
  • Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
  • Lower the heat and simmer for 20 minutes.
  • Drain and let cool.
  • Remove any skin and bones and separate the fish into coarse flakes.
  • Prepare the stew.
  • In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
  • Stir in the Bacalhau and heat for two minutes.
  • Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
  • Serve garnished with the hard boiled eggs and olives.

Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9

SALT COD, POTATO AND CHICKPEA STEW



Salt Cod, Potato and Chickpea Stew image

This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound boneless salt cod fillets
1 pound dried chickpeas
1 small onion, halved and stuck with 2 cloves
1 bay leaf
Salt and pepper
4 tablespoons olive oil
1 large onion, diced
2 teaspoons chopped garlic
Pinch of crumbled saffron
2 teaspoons pimentón (smoked paprika)
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in thick wedges
12 littleneck clams, about 1 pound
2 cups roughly chopped cilantro

Steps:

  • Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
  • The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
  • Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
  • Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams

CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS



Curried butter-baked cod with cauliflower & chickpeas image

Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

1 large cauliflower, cut into florets
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp sunflower oil
4 garlic cloves
large piece of ginger, peeled
1 red chilli, sliced
1 tbsp curry powder of your choice (we used madras)
2 x 400g cans chickpeas, drained, rinsed and patted dry
100g butter, softened
500-600g chunky white fish (such as cod, hake or pollock), cut into 4 equal chunks
400g spinach
handful of coriander, leaves picked and roughly chopped
large pinch of garam masala

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
  • Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
  • While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
  • Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium

More about "cookshops cod with chickpea stew recipes"

SPANISH-STYLE COD AND CHICKPEA STEW RECIPE | DELICIOUS.
spanish-style-cod-and-chickpea-stew-recipe-delicious image
2019-05-30 Method. Heat a large non-stick pan, then fry the chorizo and onion for 8 minutes or until soft and caramelised. Add the garlic cloves and smoked …
From deliciousmagazine.co.uk
Cuisine Spanish Recipes
Total Time 50 mins
Servings 4
Calories 313 per serving
  • Heat a large non-stick pan, then fry the chorizo and onion for 8 minutes or until soft and caramelised. Add the garlic cloves and smoked paprika and cook for 1 minute.
  • Stir in the tomato purée, vegetable stock, chickpeas and roasted red peppers. Cook for 4-5 minutes until thickened.
  • Cut the cod loin into 4cm chunks, then nestle into the sauce. Cook for 3-5 minutes or until cooked through and the fish flakes easily. Sprinkle with chopped fresh flatleaf parsley and serve with crusty bread or rice.


COD & CHICKPEA STEW | CANADIAN LIVING
cod-chickpea-stew-canadian-living image
Method. In large pot, heat 2 tbsp of the oil over medium heat; cook onion, fennel, garlic, fennel seeds (if using) and salt, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, chickpeas, clam juice and 1 cup water; bring to …
From canadianliving.com


EATING IN: COOKSHOP'S COD WITH CHICKPEA STEW - GOTHAMIST
2005-12-07 Ingredient Shopping List Recipe serves two people.. 2 (6 to 8-ounce) cod fillets extra-virgin olive oil 2 garlic cloves, finely chopped i small white or …
From gothamist.com
Occupation Gothamist Editor
Estimated Reading Time 3 mins


SALT COD WITH CHICKPEAS - BACALAO CON GARBANZOS - MANACOOKS
2020-04-10 Keep half a liter of the boiling liquid and strain them. Heat a large, wide saucepan or a deep skillet. Heat the oil and sauté the onions, leek and peppers with a little salt, for 5-7 minutes until softened. Add the garlic, bay leaf and cumin. As soon as they release their aroma, add paprika and turmeric and stir well.
From manacooks.com


BEST CHICKPEA STEW RECIPE - HOW TO MAKE TOMATO CHICKPEA STEW …
2020-11-17 Directions. In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt and cook until lightly golden, about 5 …
From delish.com


MARK BITTMAN'S SPANISH COD WITH CHICKPEAS AND SHERRY RECIPE
Step 1. Preheat the oven to 325°. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet ...
From foodandwine.com


SPANISH COD WITH CHICKPEAS AND ROASTED PEPPERS - BRITISH HEART …
Preheat the oven to 180C / gas mark 4. Zest the lemon. Place each cod fillet on a piece of foil or parchment paper. Drizzle the cod fillets with the juice from half the lemon and 1 tbsp oil, sprinkle over the lemon zest and season with black pepper.
From bhf.org.uk


CHICKPEA, CHORIZO AND COD STEW WITH FRESH PARSLEY
2014-02-27 Chickpea, Chorizo and Cod Stew. Serves 4. 3 tbsp olive oil. 1 large white onion, chopped. 4 garlic cloves, sliced. 150g spicy Spanish chorizo, sliced or cubed. 1 tsp sweet paprika. 1 tsp rock salt . 1/2 a 400g tin of plum tomatoes. 1 tsp of tomato puree. 100ml red wine. 300ml boiling water. 2 tsp agave nectar (or caster sugar) 400g tin of chickpeas, drained (240g after …
From chilliandmint.com


PAN-SEARED COD WITH CHICKPEA STEW RECIPE | PADERNO
Stir in cooked chickpeas and let them warm through. Add turnip greens, then cover pan with lid to let them wilt and cook in the steam. Put stew on back burner, let sit on low. Season the sides, skin and flesh of the cod with fine sea salt to taste. Heat pan with 1 teaspoon of canola oil until it smokes. Add fish, skin side down. Sear 3-4 ...
From paderno.com


COD AND CHICKPEA STEW RECIPE | EAT SMARTER USA
Add the spices and stir well. Rinse the salt cod in cold, running water, and add to the dish along with the chickpeas and chopped tomatoes. 4. Pour over the stock and add the kale, stirring well. Pour everything into a slow cooker and cover with a lid. 5. Cook on a low setting for 4-5 hours until the salt cod is tender and the beans are tender. 6.
From eatsmarter.com


COD AND CHICKPEA STEW — THE DOCTORS KITCHEN
Add the tomatoes and cook down for another 15 minutes until the sauce enriches and thickens, then throw in the chickpeas and check for seasoning. Add a splash of water if it looks too dry. Once the sauce has intensified, place the cod on top of the stew. Cover for 10 minutes until cooked through. Add the parsley leaves and spinach and flake the ...
From thedoctorskitchen.com


CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES
Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened. Meanwhile, fill a small pan with water and bring to the boil. Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed. Stir the cauliflower mixture into the ...
From jamieoliver.com


CHICKPEA STEW - THE CLEVER MEAL
2021-09-21 Cook the diced vegetables in olive oil for at least 5 minutes. Add garlic, spices, oregano and bay leaf. Stir in chickpeas and toss until coated. Add tomatoes, broth, salt, pepper and cook for 25 minutes. Let it cool slightly, blend about 1 cup of the mixture, return it to the pot and stir to combine.
From theclevermeal.com


SPANISH CHICKPEA STEW WITH COD RECIPE - THE SPANISH CUISINE
Soak for 18 - 24 hours the dried salt cod in a large bowl with enough cold water to cover the cod. Change the water 3 - 4 times before cooking ( step 1.-. ). Drain and rinse chickpeas and remove discolored ones. Put the chickpeas in a pot with the 4 cups water, the bay leaves, 1 whole onion ( just peeled) and the cloves of garlic (whole ...
From thespanishcuisine.com


COD WITH CHICKPEAS AND TOMATOES - WHITE COAT PINK APRON
2016-12-01 Preheat the oven to 350 F. In a medium-large oven-proof skillet or dish, put the chickpeas, tomatoes, and garlic. Stir a few times to combine. Nestle the cod into the chickpea and tomato mixture, spooning some of it over the top of the cod, and drizzle with a little olive oil (about 2 teaspoons). Sprinkle with some salt.
From whitecoatpinkapron.com


COD AND CHICKPEA ONE-POT RECIPE | OLIVEMAGAZINE
2018-04-26 Method. STEP 1. Heat the oven to 190C/fan 170C/gas 5. Put the garlic, chilli (if using), tomatoes and chickpeas in a baking dish and add the olive oil and paprika. Toss together then roast for 10 minutes. Sit the cod on top, season, then put back in the oven for another 10-15 minutes or until the cod is cooked through and flakes easily.
From olivemagazine.com


HARISSA-CRUSTED COD WITH QUICK CHICKPEA, SPINACH & TOMATO STEW
Preheat the oven to 200C/180C fan/gas 6. Put the caraway seeds in a deep-sided frying pan that has a lid over a medium heat and toast for 30 seconds until fragrant. Add one tablespoon of the oil then the cumin and garlic and cook for a further 30 seconds until fragrant. Stir in the tomato purée and chickpeas until well coated then add the ...
From livingnorth.com


VIGIL POTAJE. CHICKPEAS, WITH SPINACH AND COD - CELINE'S RECIPES
Info. Easy 40 minutes For 4 people 1.6 € / person 250kcal per 100g. How to prepare a vigil stew . Surely you have ever heard the saying ” Don Carnal’s time has passed, Doña Cuaresma’s time has come, ” that is, the 40 days between Carnival and Easter . We are a country of …
From celinesrecipes.com


CHICKPEA STEW WITH COD RECIPE - QUERICAVIDA.COM
2. In skillet, stir fry the oil, onion, garlic, tomatoes, bay leaf, salt and paprika to taste. Stir occasionally until you have a sauce. 3. Add the codfish, potatoes and stir fry sauce to the pot with cooked chickpeas. Cook over medium heat for 30 minutes or until potatoes are tender. 4. Once potatoes are cooked, add the spinach and cook for ...
From quericavida.com


MOROCCAN CHICKPEA STEW WITH CHERMOULA & LEMON BAKED COD
Preheat oven to 200C. Brush one side of each piece of cooking foil with a small amount of oil. Place each cod fillet onto a piece of foil, and sprinkle lightly with sumac. Divide the lemon slices amongst the cod fillets. Fold over the cooking foil to create pouches.
From cookingwithbry.com


COOKSHOPS COD WITH CHICKPEA STEW FOOD- WIKIFOODHUB
2 (6 to 8-ounce) cod fillets: extra-virgin olive oil: 2 garlic cloves, finely chopped: i small white or red onion: red pepper flakes: 1 lemon: 1 can chickpeas or 1 cup previously prepared dried chickpeas: kosher salt and freshly ground black pepper: bunch of fresh flat-leaf parsley: bunch of fresh sage: 1 pomegranate: 1 chunk ricotta salata: 1 ...
From wikifoodhub.com


SPICED COD WITH SPINACH AND CHICKPEA STEW - EVER OPEN SAUCE
2018-09-18 Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature. 2. MAKE THE SPINACH STEW: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft.
From everopensauce.com


TOMATO, CHICKPEA AND COD STEW - MADELEINE SHAW
Directions. To a heavy-bottomed pan on a medium heat add the olive oil and garlic and fry for a minute. Next, add the tomatoes and cook for a few mins then add the chickpeas, smoked paprika, and olives, stir well then add the stock. Simmer for 10 mins then add the cod, cover the pan and cook for a further 10 minutes.
From madeleineshaw.com


ONE-PAN COD WITH CHORIZO AND CHICKPEAS - SUPERGOLDEN BAKES
2016-09-15 Especially when I can still keep the one-pot theme but have a recipe that celebrates the end of summer in a veritable riot of colour. It is one of the tastiest, healthiest and easiest meals on this blog and ready in about 30 minutes. Tomatoes, onions, peppers, chickpeas and cod spiced up with a little chorizo – basically summer on a plate.
From supergoldenbakes.com


HARISSA CRUSTED COD WITH QUICK CHICKPEA, SPINACH & TOMATO STEW
Preheat the oven to 200°C/180°C fan/gas 6. Put the caraway seeds in a deep-sided frying pan that has a lid over a medium heat and toast for 30 seconds until fragrant. Add 1 tablespoon of the oil then the cumin and garlic and cook for a further 30 seconds until fragrant. Stir in the tomato purée and chickpeas until well coated then add the ...
From ainsley-harriott.com


CHICKPEA STEW WITH COD RECIPE 2022 EASY RECIPE TOP
250 gr. from Cod salty; 500 gr. from chickpeas; 2 teeth of Garlic; two onions; 3 tomatoes; 1 tablespoon of paprika; 1 bay leaf; Salt; Pepper; Olive oil; Preparation of chickpea stew with cod. The night before, let the chickpeas soak in a little salt. In the case of cod, you have to soak it for 12 hours, changing the water every 4 hours to ...
From easyrecipe.top


POACHED COD WITH CHICKPEAS RECIPE - GREAT ITALIAN CHEFS
Pour the oil, wine and 100ml of water into a large pan. Set it over a low heat and bring to a simmer. Next, add the garlic, rosemary and cod fillets. Cover and allow the fish to cook through, for about 8 minutes. Add the chickpeas, season with salt and pepper and continue to cook, covered, for 3 more minutes.
From greatitalianchefs.com


COD WITH CHICKPEAS IN A MEDITERRANEAN RAGU - APRIL J HARRIS
2021-03-25 Instructions. Heat the oil in a large skillet or pan with a lid over medium heat. Sauté the leeks or onion until they begin to soften. Stir in the garlic, red pepper, zucchini, basil, oregano, paprika, salt and pepper. Cook for a couple of minutes until they begin to soften a little. Add the chickpeas and the tomatoes.
From apriljharris.com


CHICKPEA STEW WITH COD - SLOW COOKER - ROOTSANDCOOK
2021-02-23 Directions. One day in advance: Place the chickpeas into a bowl and cover with cold water. Leave overnight or for 12 hours to absorb the water and soak. Place the cod in a large bowl and cover with cold water. Place it in the fridge and change the water every 4-6 hours. It will take 24 hours to desalt a 1 cm cod fillet.
From rootsandcook.com


COD WITH ARTICHOKES AND CHICKPEAS RECIPE - RECIPES.NET
2022-03-23 Instructions. In a large, deep skillet, melt the butter in 2 tablespoons of olive oil. Add the onion, artichoke hearts, shiitake caps, carrots, and garlic and cook over moderately high heat for about 7 minutes, stirring occasionally, until lightly browned. Add the chickpeas and stock, season with salt and pepper, and bring to a boil.
From recipes.net


SPANISH-STYLE COD WITH CHICKPEAS & PEPPERS - COOK FOR YOUR LIFE
Add the chickpeas and cook until heated through, about 5-8 minutes. Lay the fish on top of the vegetables. Cover. Bring to a boil then cook at a simmer for 5 minutes. Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to …
From cookforyourlife.org


AN EASY ONE-POT VEGETABLE VEGAN CHICKPEA STEW RECIPE
2021-08-20 Bring to boil and cook until sweet potato is tender (about 30 minutes). Add chickpeas and balsamic vinegar and steam for 10 more minutes. Make sure the chickpeas are drained and rinsed if using canned chickpeas before adding to the stew. Serve the stew while warm into individual bowls.
From thedeliciousspoon.com


COOKED CHICKPEAS WITH COD - FOOD FROM PORTUGAL
Soak the chickpeas overnight. The next day, cook the chickpeas in a pressure cooker with water seasoned with some salt about 20 to 25 minutes. When the chickpeas are cooked, drain it with a skimmer and set aside. Meanwhile, peel and wash the potatoes. Put them together with the eggs in a saucepan with water seasoned with salt. Bring to a boil ...
From foodfromportugal.com


MOROCCAN COD SKILLET WITH STEWED TOMATOES AND CHICKPEAS
2021-09-15 Place filets in the skillet and cook until bottom sides are golden, about 5 minutes, flip fish and cook about 5 more minutes. Remove fish to a plate. Add remaining olive oil to the pan. Add bell pepper, onion and garlic and cook, stirring, until softened, about 2 minutes. Stir in tomatoes, chickpeas, broth and remaining Moroccan seasoning.
From livelytable.com


FOOLPROOF FISH WITH SPICED CHICKPEAS RECIPE | BON APPéTIT
2019-02-25 Step 1. Place a rack in middle of oven; preheat to 300°. Time to do some prep! Peel 2 shallots. Cut in half lengthwise, then slice crosswise. Divide shallots between a medium bowl and a small bowl.
From bonappetit.com


COD & CHORIZO CHICKPEA STEW - FOOD | DRINK | RECIPES
Cover and reduce the heat, and allow to simmer for 4-5 minutes until the tomatoes are softened. Remove the lid and simmer for a further 2-3 minutes so that the sauce thickens. 3. Stir in the spinach and then place the fish on top of the stew. Cover and leave to cook for 5 minutes, or until the cod is cooked and opaque throughout.
From waitrose.com


CHICKPEA STEW WITH COD, SWEET POTATOES AND BOILED EGGS
2021-02-23 400 g chickpeas. 250 g cod. 1 onion. 2 cloves of garlic. 1 tomato. 1 tbsp sweet paprika. 1 tbsp cumin. 1 tbsp flour. 1 tbsp olive oil. 2 boiled egg. 2 sweet potatoes. Method. Peel garlics and onions and chop them. We put a little extra virgin olive oil in a saucepan and cook both things over very low heat. When they begin to brown, add the ...
From tophomecooking.com


ROASTED COD WITH AUBERGINES AND CHICKPEA STEW | BHF
Mix the zest and juice from half the lemon in a bowl. Place the cod on a lined baking tray, season with black pepper and pour over the zesty juice. Bake for 10-12 mins, until cooked through. Add the celery to the tray for the last few minutes of cooking to warm through. Serve the chickpea tomato sauce topped with the aubergine, courgette and ...
From bhf.org.uk


RECIPE: COD MUSSELS CHICKPEA STEW - THE TINY ITALIAN
Add the drained chickpeas and veg. Add all mussels to stew and place the fish on top. Bake in the oven at 180C and cook for 15 minutes. Served with parsley, garlic and lemon topping. Pre-heat the oven 180C. Drizzle olive oil in a pan. Fry the onion, carrot and celery until the …
From thetinyitalian.com


COD WITH SPICED CHICKPEAS RECIPE - WRIGHT BROTHERS HOME DELIVERY
2020-05-05 In a bowl add the chopped thyme and extra virgin olive oil. Place the cod fillets skin down and season the flesh with salt and pepper. Heat a non-stick frying pan (medium heat) and place the fillets skin down into the pan. While the cod is cooking reheat the chickpeas in a saucepan, adding the chopped coriander (or parsley).
From thewrightbrothers.co.uk


CHICKPEAS WITH COD: AN EASY AND DELICIOUS RECIPE
2022-05-12 When all the vegetables are already sautéed, add the chickpeas, the bay leaf, the cod, and the salt, covering the content of the pot with water to begin slow cooking. It’s important to continue cooking until the chickpeas are sufficiently tender, all over low heat.
From steptohealth.com


Related Search