Fuss-free dinners that won’t break the bank
A week of simple, delicious suppers from food writer, Jane Lovett
One-pan cod, chorizo & chickpeas
SERVES 4 PREP 15 mins COOK 15 mins EASY
13cm piece chorizo, halved lengthways and sliced into thick half-moons
2 garlic cloves, crushed a good pinch of dried oregano
1 tsp rose harissa paste, plus a little extra for serving
400g can chickpeas, drained and rinsed 400g can chopped tomatoes
½ tsp sugar
4 x fillets of cod (total weight approximately 550g) olive oil
100g samphire (optional) To serve yogurt bread, for mopping up the sauce
1 Cook the chorizo in a frying pan (preferably one with a lid) for 2-3 mins over a medium heat until the oil begins to run. Add the garlic and oregano and stir for 1 min. Add the harissa paste, chickpeas, tomatoes and sugar, and season well. Bring to the boil and simmer gently for 5 mins.
2 Cut the fish fillets into halves or thirds, depending on their size, and tuck the thinner ends under to make them an even thickness. Sit the fish on top of the chickpea mixture in one layer. Sprinkle with a little salt and olive oil, cover with the lid or some foil, bring back to the boil and simmer for 5-7 mins, or until the fish has turned opaque and is just cooked.
3 Meanwhile, if using, cook the samphire for 3 mins in boiling water and drain. Remove the lid from the fish, add dollops of yogurt and swirl a little harissa into it. Top with the samphire, if using, and serve straight from the pan, with bread to mop up the juices.
GOOD TO KNOW 2 of 5-a-day • gluten free
PER SERVING 403 kcals • fat 19g • saturates 6g • carbs 15g • sugars 5g • fibre 5g • protein 40g • salt 1.9g