Tomato, Cod and Chickpea Stew
Tender cod and chickpeas simmer in a garlicky tomato broth with smoked paprika and lemon, with whole wheat bread for dipping.
15 min
Prep
255 min
Cook
4
Serves
555
Calories
Macros · per serving
47g protein
71g carbs
11g fat
Ingredients
For 4 servings
- 600 g cod fillet
- 480 g canned chickpea
- 800 g canned crushed tomato
- 150 g onion
- 3 clove garlic
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp salt
- 200 ml water
- 2 tbsp lemon juice
- 240 g whole wheat bread
Instructions
- 1
Use fully thawed cod and keep it refrigerated until the fish stage. Finely dice the onion and mince the garlic. Drain and rinse the chickpeas, measuring 480 g after draining.
- 2
Add the onion, garlic, chickpeas, crushed tomato, olive oil, smoked paprika, oregano, salt and water to a 4- to 5-quart Crock-Pot. Stir, cover and cook on HIGH for 3 hours 30 minutes, until the onion is tender and the base is hot.
- 3
Cut the chilled cod into approximately 4 cm chunks, removing any bones. Nestle the pieces into the hot stew and gently spoon sauce over them. Cover and continue cooking on HIGH for 45 minutes. Check several of the thickest pieces with a food thermometer: they must reach 145°F/63°C. If necessary, continue on HIGH, checking every 5 minutes until they reach that temperature.
- 4
Gently stir in the lemon juice without breaking up the fish. Divide the stew among four bowls and serve with the whole wheat bread at room temperature, allowing 60 g of bread per person.
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