Cod with Chickpeas in a Mediterranean Ragu

Fish has been an important ingredient in my healthy eating journey and my Cod with Chickpeas in a Mediterranean Ragu is one of my favourite ways to enjoy it. It’s hearty and warming but quick to make, warming in the winter but light enough for even the hottest summer evenings.

Cod with Chickpeas is cooked in a Mediterranean style ragu, full of fresh vegetables and hearty chickpeas. Using canned tomatoes means you don’t have to simmer the ragu for hours. The vegetables should be lightly cooked and still retain their shape.

Cod with Chickpeas is a mildly seasoned dish so it’s perfect for all the family. I have found that even those who aren’t that keen on fish really enjoy it. You can use any firm white fish for this recipe although I generally use cod loins or haddock. Please use seafood which has been sustainably fished.

Is This Recipe Gluten Free?

Cod with Chickpeas in a Mediterranean Ragu is naturally gluten free, provided you serve it with/on something gluten free, such as rice, quinoa or potatoes.

Tips for Making Cod With Chickpeas in a Mediterranean Ragu

Mis en place (or having everything ready before you begin) is really important with this recipe, as it comes together so quickly. I chop all the vegetables up first and get everything out ready to go before I begin.

It’s a good idea to boil water ready to cook rice, couscous or quinoa, my favourite sides to serve with Cod with Chickpeas in a Mediterranean Ragu. Put the rice or quinoa on to cook as you start the recipe so it will be ready on time. When making couscous, put the hot stock over the couscous while you are simmering the ragu. As long as you keep it covered it should be the perfect temperature to serve just as this cod is finished.

Mashed or crushed new potatoes work well as a side too, but I generally save those for cooler days.

One final tip – be careful not to overcook the fish. Cod takes very little time to cook, especially immersed in sauce as it is in this recipe. Ten minutes really should be about right, unless your fillets of fish are very thick indeed. Fish is cooked when it flakes lightly with a fork.

This easy to make recipe is definitely a favourite in our house all year round. It’s also perfect for entertaining.

Cod with Chickpeas in a Mediterranean Ragu – Printable Recipe

Created by: April J Harris

Cod with Chickpeas in a Mediterranean Ragu

Course Main Course

Cuisine Canadian

Servings 4

Cod with Chickpeas in a Mediterranean Ragu is quick and easy, a full of flavour family-friendly recipe perfect for weeknight suppers.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon mild olive oil
• 2 leeks, finely sliced You can use 1 onion, peeled and finely chopped instead of 2 leeks
• 3 cloves of garlic, peeled (or 2 teaspoons Very Lazy Garlic)
• 1 red pepper, cored, de-seeded and cut in chunks about one inch square-ish
• 1 large zucchini, cut in half moons Zucchini are also known as courgettes.
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon each salt and freshly ground pepper, to taste Reduce the amount of salt for low salt diets.
• 1 14 ounce can chickpeas, drained and rinsed
• 1 14 ounce can chopped or diced tomatoes
• 1 large cod loin or 4 smaller fillets You can also use haddock, halibut or any firm white fish.
• 2 tablespoons finely chopped flat leaf parsley or 2 teaspoons dried parsley
• ¼ chopped spring onions, optional Spring Onions are also known as scallions.

Instructions

• Heat the oil in a large skillet or pan with a lid over medium heat.
• Sauté the leeks or onion until they begin to soften.
• Stir in the garlic, red pepper, zucchini, basil, oregano, paprika, salt and pepper.
• Cook for a couple of minutes until they begin to soften a little.
• Add the chickpeas and the tomatoes.
• Fill the tomato can a quarter full with water and pour that in as well.
• Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
• Nestle the cod loin or fillets in with the tomatoey ragu.
• Sprinkle about half of the spring onions (scallions), over the top (if using).
• Cover the pan and simmer over low heat for about 10 minutes or until the fish is opaque and cooked through.
• Serve garnished with parsley and remaining spring onions.

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