cod, chorizo and chickpea stew

3 tbsp olive oil. Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Meanwhile, stir the stock cube and saffron into 200ml boiling water. 1 tsp rock salt. A classic supper that I enjoy happily on my own, but the recipe below is enough for two. 150g spicy Spanish chorizo, sliced or cubed. Chickpea, Chorizo and Cod Stew. 1 tsp sweet paprika. In a 4 qt pot over medium heat, add the remaining oil and and the chorizo. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Serve and enjoy your Spanish chickpea stew … Serves 4. Crusty bread for mopping sauce is obviously obligatory. Stir, season with sea salt and freshly ground black pepper, then cover and cook for 10 minutes. Check for doneness. Preparation. Mix well and marinate for 30 minutes. I like using the big, cooked Spanish chickpeas which come in jars as these are tastier than the tinned variety. Sauté for 5 or so minutes, stirring, until the chorizo becomes crisp. Place the pieces of cod on top of the stew… Add the hard-boiled eggs and the fresh spinach, stir and simmer for 5 minutes. Warm the olive oil in a large saucepan over a low heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. of the chickpeas with the sherry vinegar, kosher salt, and 1/2 Tbsp. Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews. Olive Oil 100g Chorizo 1 Small onion 1 Green Pepper… 100ml red wine. Set aside. Add the garlic and onions and fry gently for a further 4-5 minutes, or until softened. Instructions. 1 tsp of tomato puree. Cut the chorizo into small dice and add to a sauté or deep frying pan. 1 large white onion, chopped. https://www.womanandhome.com/recipes/cod-chorizo-and-chickpea-casserole Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Drain, dice and add the cod. Season generously with salt and pepper, tasting. Add drained garbanzo beans and browned chorizo. of the olive oil. 1. 300ml boiling water. 4 garlic cloves, sliced. Cod, Chorizo, Fennel & Chickpea Stew This is an easy-entertaining recipe, influenced by Spanish flavours and ingredients. Pat fish dry and rub with ground cumin. Add the onions and chopped garlic and season with salt and pepper. In a small food processor, purée 2 Tbsp. Once the oil is warm add the onion and garlic and sauté for 3-5 minutes until starting to soften. Bring the pot with the chickpeas to a boil again and add the mixture from the mortar. 2. Cod, Chorizo & Chickpea Stew Serves 2 Ingredients 2 tbsp. Don't skip this step, it will add body to the stew later. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. 1/2 a 400g tin of plum tomatoes. Pour into the chorizo mixture and add the tomatoes and chickpeas. Place in a large bowl with ½ of the lemon juice. A delicious and comforting stew that’s very low maintenance. 2 tsp agave nectar (or caster sugar) Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released. Dissolve the saffron threads in ¼ cup boiling water, set aside Simmer and stir for 5 minutes. Serve with a crunchy green salad or over rice if you are feeling really hungry! Starting to soften cooked and its lovely red oil is warm add the onion and garlic and season sea... In a shallow, wide ovenproof casserole over a low heat with the chickpeas a... Mixture from the mortar is released warm add the onion and garlic and sauté for 5.. 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