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Hearty Cod and Chickpea Stew

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A warm, spiced stew featuring flaky cod and creamy chickpeas simmered with cumin, smoked paprika, and other warm spices. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1 pound (450 grams) cod fillets, skinless and boneless, cut into 1½-inch (4 cm) chunks
  • 1 (15-ounce / 425g) can chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14-ounce / 400g) can crushed tomatoes, unsalted if possible
  • 2 cups (16 fl oz / 480 ml) vegetable or fish stock
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes (optional)
  • A handful fresh parsley or cilantro, chopped (for garnish)
  • Salt and black pepper, to taste
  • Lemon wedges, for serving

Instructions

  1. Prep your ingredients: Chop the onion finely, mince the garlic, rinse and drain the chickpeas, and cut your cod into bite-sized chunks (about 1½-inch / 4 cm pieces). This step should take about 10 minutes.
  2. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
  3. Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground coriander, and red pepper flakes if using. Stir constantly for about 1 minute until fragrant but not burnt.
  4. Pour in the crushed tomatoes and 2 cups of stock. Stir well, scraping any bits from the pot’s bottom. Bring the mixture to a gentle simmer, then add the drained chickpeas. Let it cook uncovered for about 15 minutes so the flavors meld and the stew thickens slightly.
  5. Gently nestle the cod chunks into the simmering stew. Cover and let it poach for 6-8 minutes, or until the fish flakes easily with a fork. Avoid stirring vigorously to keep the pieces intact.
  6. Taste the stew and add salt and pepper as needed. Remove from heat, then sprinkle with chopped fresh parsley or cilantro.
  7. Ladle the stew into bowls and serve with lemon wedges on the side for squeezing over the top.

Notes

Keep the stew at a low simmer when adding the cod to prevent breaking the fish apart. If the stew is too thick, add a splash more stock or water; if too thin, simmer uncovered a few minutes longer. Use fresh herbs at the end for brightness. Avoid over-stirring once cod is added to keep chunks intact. Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.

Nutrition

Keywords: cod stew, chickpea stew, warm spices, quick dinner, healthy fish recipe, easy stew, weeknight meal, gluten-free, dairy-free

Find it online: https://atomicbite.com/hearty-cod-and-chickpea-stew-recipe-easy-warm-spiced-dinner-idea/