Cod with Chickpeas | An (almost) Perfect One-Pan Meal

This Spanish-Style Cod with Chickpeas, known as Bacalao con Tomate y Garbanzos, is filled with flavors, made with simple ingredients and done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a delicious meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. Just to make things cheaper and easier. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, tilapia or even hake.

For the chickpeas, I used canned chickpeas. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours, or until just tender.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge or freeze for up to 3 months in an airtight container. Add in more liquid as needed when reheating.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make Cod with Chickpeas

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Spanish-Style Cod with Chickpeas

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 363 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 6 cloves garlic
• 1 red bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 4 tomatoes
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 1/2 cup dry white wine 120 ml
• 3 cod fillets 7 oz / 200 grams each
• 1 lemon
• parsley for garnish
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. While the oil is heating, roughly chop the onion, thinly slice the garlic and cut the red bell pepper into thin strips

3. Add the cut vegetables into the hot fry pan, mix together, the mix every 1 minute so everything evenly sautes

4. In the meantime, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides and cut each fillet into 2 evenly sized pieces

5. After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomato, turn it up to a high heat, mix and then simmer

6. After 5 minutes and the grated tomato has slightly thickened, add in the drained chickpeas, white wine and season with sea salt & black pepper, mix together and then simmer

7. Once the alcohol has been cooked off in the wine, about 3 minutes, add in the pieces cod, all in a single layer and evenly spaced out, gently flip each piece so they're fully coated, then place a lid on the pan and lower to a low-medium heat

8. After 3 to 4 minutes and the fish is just cooked through, remove the pan from the heat

9. Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)

Nutrition Facts

Spanish-Style Cod with Chickpeas

Amount Per Serving

Calories 363 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 64mg21%

Sodium 398mg17%

Potassium 1260mg36%

Carbohydrates 29g10%

Fiber 8g33%

Sugar 7g8%

Protein 34g68%

Vitamin A 2288IU46%

Vitamin C 74mg90%

Calcium 104mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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