Name: One-pan Cod with Chorizo and Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 5 tbsp olive oil or as needed; 4 large cod loin fillets; 14 oz (400g) fresh cherry tomatoes (halved (I used red, green and yellow)); 1 14 oz (400g) can chickpeas; 3 oz (85g) chorizo slices; 4 garlic cloves (peeled); 2 red onions (sliced); 2 roasted red peppers sliced into thin strips (from a jar - see note below); 3 tbsp roughly chopped flat-leaf parsley; ½ tsp sweet paprika; splash white wine or Marsala; juice of half a lemon; salt and freshly ground pepper to season

Post sponsored by Iceland.

I was planning a whole slew of warming one-pot recipes to publish in September and then the weather decided to turn gloriously sunny. I mean talk about inconsiderate!

Only joking – I will soak up the rays for as long as possible and my comfort food plans can take a back seat for now. 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.

I used frozen cod loin in this recipe – another great product I picked up at Iceland (the store, not the country). I am a huge fan of fresh fish, but I don’t often get the chance to visit the fishmonger.

So it is good to note that frozen fish can often be fresher than those on offer at the fish counter – and a lot cheaper too. I have been very impressed with the quality of the Iceland seafood products and they have now expanded into fantastic easy to cook meals as well.

I enjoyed the sea bass en papillote enormously – hope it becomes part of their permanent range. This cod with chorizo and chickpeas recipe came about partly because I had to use up chickpeas.

Since starting to use aquafaba (the liquid drained from a can of chickpeas) I have been looking for more ways to use them up! Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews.

Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Serve with a crunchy green salad or over rice if you are feeling really hungry!

More Healthy Recipes to Try

Have You Made One-Pan Cod with Chorizo and Chickpeas?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!