ONE-PAN COD, CHORIZO & CHICKPEAS
- 13cm (5in) piece of chorizo, halved lengthways and sliced into 5mm- (1⁄4in-) thick half-moons
- 2 cloves of garlic, crushed a good pinch of dried oregano
- 1 tsp rose harissa paste, plus a little extra for serving
- 400g (14oz) tin of chickpeas, drained and rinsed 400g (14oz) tin of chopped tomatoes
- 1⁄2 tsp sugar 4 x fillets of cod (total weight approximately 550g/1lb 4oz) olive oil
- 100g (31⁄2oz) samphire (optional)
- salt and freshly ground black pepper
- TO SERVE
- Yoghurt, harissa paste, roughly chopped fresh soft green herbs, bread for mopping
- Cook the chorizo in a dry sauté or frying pan (preferably one that has a lid) for 2–3 minutes, until the oil begins to run. Add the garlic and oregano and stir for a minute. Add the harissa paste, chickpeas, tomatoes and sugar, and season well. Bring to the boil and simmer gently for 5 minutes.
- 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 gently for 5 minutes, or until the fish has turned opaque and is just cooked.
- Meanwhile, if using, cook the samphire for 3 minutes in boiling water and drain.
- Remove the lid from the fish, blob with yoghurt and swirl a little harissa paste into it. Top with the samphire, if using, and the chopped herbs, and serve straight from the pan, with bread to mop up the juices.
Cook to the end of step 1 up to 2 days in advance. The fish can also be prepared up to 24 hours in advance.
Hints & Tips
Stir a few handfuls of fresh spinach or cooked chard into the chickpea mixture just before putting the fish on top.
Substitute eggs for the fish – make little hollows in the chickpea mixture, break eggs into them, season, cover and cook the same way as above until the whites are just set.