A quick and spicy chickpea stew with poached cod and crispy lemon panko breadcrumbs. An incredibly satisfying weeknight meal. Harissa + cod = the perfect match.
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Serves
4
Onion
Garlic Clove
Cherry Tomatoes
Rose Harissa
Tinned Plum Tomato
Drained Cooked Chickpeas
Vegetable Stock
Cod Fillet
Extra Virgin Olive Oil
FOR THE BREADCRUMBS:
Panko Breadcrumbs
Extra Virgin Olive Oil
Lemon
TO SERVE:
Yoghurt
Fresh Coriander
Serves
4
Onion
Garlic Clove
Cherry Tomatoes
Rose Harissa
Tinned Plum Tomato
Drained Cooked Chickpeas
Vegetable Stock
Cod Fillet
Extra Virgin Olive Oil
FOR THE BREADCRUMBS:
Panko Breadcrumbs
Extra Virgin Olive Oil
Lemon
TO SERVE:
Yoghurt
Fresh Coriander
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Step 1.
Heat a glug of olive oil in a wide-based frying pan set over medium heat. Finely chop the onions and add to the pan with a pinch of salt and cook for 4-5 mins until soft. Finely slice the garlic and cook for another 1-2 mins until softened but not browned.
Step 2.
Add the cherry tomatoes and cook for 8-10 mins until softened but still holding their shape. Stir in the harissa, allowing it to bubble for a few mins before adding the tinned tomatoes, drained chickpeas and vegetable stock, squashing a few tomatoes with the back of a fork to thicken the sauce. Let it simmer for 8-10 mins.
Step 3.
Drizzle the cod fillets with olive oil, season with salt, and nestle them into the sauce. Cover and cook for 5-7 mins until the fish is cooked through.
Step 4.
To make the breadcrumbs, heat a glug of olive oil in a frying pan, add the breadcrumbs with a pinch of salt, and fry for 4-5 mins until crisp. Stir in the zest of the lemon.
Step 5.
To serve, divide the cod and chickpeas between bowls and top with the crispy breadcrumbs, a dollop of yoghurt, a drizzle of extra olive oil, and a few coriander leaves.
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