The long evenings are back, the sun is shining once again.
Today's recipe from Mark at Dingle Cookery School is something that the whole family can enjoy and it only takes 20 minutes to make!
Cod, Chorizo & Chickpea Stew
Serves 4
20 minutes
Ingredients
1 onion, sliced
2 cloves, garlic sliced
1 tsp. smoked paprika
1 red pepper, seeds removed and sliced
150-200g chorizo, sliced
1 tsp. tomato puree
150ml vegetable stock
1 tin of chickpeas, drained
400g cod, skin removed and cut into chunks
Bunch of flat leaf parsley, chopped
Salt and pepper
Method
Put a pan on over low to medium heat, add some oil and add the onion and garlic. Let this cook for about 5 minutes, add the smoked paprika, red pepper and chorizo. Let this cook for another 5 minutes. Add in the tomato puree and cook for a minute or so. Stir in the stock and add the chickpeas. Add in the cod.
Let this cook for about 5-8 minutes or until the cod is cooked. Taste and adjust the seasoning.
Sprinkle some parsley over the top and serve.
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