ONE-PAN WITH CHORIZO AND CHICKPEAS
SOURCE IMAGES LINK : HERE
Prep Time : 5 Mins
Cook Time : 30 Mins
Total Time : 35 Mins
Make this recipe once and it will surely become a regular at
the dinner table. Quick, easy and healthy too – not to mention absolutely
delicious! If using frozen fish, defrost in the fridge overnight and pat dry
before cooking.
Course: Main
Servings: 4 servings
Calories: 280 kcal
Author: Lucy Parissi
INGREDIENTS
- 5 tbsp olive oil or as needed
- 4 large cod loin fillets
- 400g (14oz) fresh cherry tomatoes halved (I used red, green and yellow)
- 1 400g (14oz) can chickpeas
- 85g (3oz) chorizo slices
- 4 garlic cloves peeled
- 2 red onions sliced
- 2 roasted red peppers sliced into thin strips from a jar - see note below
- 3 tbsp roughly chopped flat-leaf parsley
- 1/2 tsp sweet paprika
- splash white wine or Marsala
- juice of half a lemon
- salt and freshly ground pepper to season
INSTRUCTIONS
- Preheat the oven to 200C (400F). Drizzle a little olive oil over a large roasting tray.
- Put the garlic and chorizo in a mini chopper and blitz until finely ground - or dice very finely by hand.
- Spread the chickpeas, onions and peppers over the tray. Nestle the tomatoes, cut side up, among them. Sprinkle with half the of chopped chorizo/garlic, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
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- . . . . FULL RECIPE LINK : HERE