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An easy, fresh and delicious dish, Cod with Chickpeas in a Mediterranean Ragu is a wholesome, nutritious dish the whole family will love!
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.
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
 
 

  • 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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