Monday, November 26, 2012

Roast cod with chickpeas & chorizo

This is another super quick and easy dinner that is great mid week. Recipe can be easily double and good when you have friends over as it is easy to cook and have a conversation/entertain at the same time! Also despite how easy it is, the flavours go really well together and it is an impressive combination!

Servings: 2
Smartpoints per serving: 8 sp
Smartpoints on No Count: 5sp
Propoints per serving: 8 pp

200g canned chickpeas, drained and rinsed
60g Chorizo chopped
1 garlic clove crushed
Juice of half a lemon
1 tbsp tomato puree
2 tbsp water
2 medium (90g raw) cod fillets

Preheat the oven to 180C. Cook the cod for 8-10 minutes until cooked through.

Meanwhile, fry the chorizo over a medium heat to release all the flavour and oils. You do not need to add any oil or spray to the pain.

 Reduce the heat and add the chickpeas and garlic and cook for  a further 4 minutes. Add in the tomato puree, lemon juice, water and seasoning and stir. You can add a little more water if necessary and cook until warm through. There shouldn't be so much water that it is "saucy", you more just want to ensure all the chickpeas are coated in tomato. Serve on warm plates with the cod fillet placed on top.

I had this just with green beans as I didn't think it needed any potato or carb. It would go well with any green veg or salad. 


  1. Looks nice, but did it fill you up? I would be starving without carbs. I like the combination of cod and chorizo x

  2. It filled me up fine - I did have a treat after dinner. I find chickpeas pretty filling though and don't usually need a carb with them. My boyfriend had a small bake potato with his though as he needed something more!