Cod and Chickpea Stew
A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 553 kcal, 58g protein, 69g carbs, 8g fat and 18g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £5.89–£6.14 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 200g cod fillet
- ¾ of a standard tin of chickpeas, drained
- 1 standard tin of tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp paprika
- fresh parsley, to taste
Method
- Peel and chop the onion and garlic. Drain and rinse the chickpeas.
- Soften the onion and garlic in a large pan over medium heat for 5 minutes, then stir in the paprika.
- Add the tomatoes and chickpeas with a splash of water and simmer for 10 minutes, until thickened.
- Nestle the cod fillet into the sauce, cover and simmer gently for 8-10 minutes, until it flakes easily. Break it into chunks, season to taste and scatter over the parsley.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Fish. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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