Pan-seared Cod with Chickpea Stew
This hearty, nourishing dish is wonderfully warm and comforting, perfect for a cozy evening meal.
Prep: 30 minutes
Total: 1 hour 15 minutes
Servings: 6 - 8
2 tablespoons (30 ml)
garlic cloves, finely chopped
medium red onion, finely chopped
1 1/2 teaspoon
smoked paprika (ground)
teaspoon cayenne pepper or hot chilli powder
tins of peeled plum tomatoes
1 1/2 cups
of cooked chickpeas
- Heat oil in a large frying pan with a lid. Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
- Add chopped garlic. Keep stirring frequently until the onion is translucent and garlic softens completely, releasing its beautiful aroma.
- Stir in the ground spices. Fry them off gently for a minute or two, stirring constantly to prevent burning.
- Squash plum tomatoes with a potato masher in a separate bowl, then add them to the pan along with salt and half of the brown sugar.
- Let the sauce thicken by simmering on low heat, stirring from time to time. Once thickened, season with black pepper to taste. Add more brown sugar if needed (tangier tomatoes may call for more sugar).
- Stir in cooked chickpeas and let them warm through.
- Add turnip greens, then cover pan with lid to let them wilt and cook in the steam. Put stew on back burner, let sit on low.
- Season the sides, skin and flesh of the cod with fine sea salt to taste.
- Heat pan with 1 teaspoon of canola oil until it smokes. Add fish, skin side down. Sear 3-4 minutes, until skin is loosened from the pan and the fish can be easily turned.
- Add a touch of butter, flip over to flesh side and sear a further 2-3 minutes or until fish begins to lightly flake.
- Serve the cod together with the stew, and enjoy.
- Before adding the turnip greens to the stew, gently pan-fry them first in some olive oil and garlic for added flavour.