Best 6 Cookshops Cod With Chickpea Stew Recipes

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Calling all seafood and stew enthusiasts! Embark on a culinary journey with our delectable Cod with Chickpea Stew recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This hearty and flavorful stew showcases the delicate taste of cod fish, complemented by a rich and aromatic tomato-based broth. Dive into the goodness of tender chickpeas, vibrant bell peppers, and a symphony of spices that create a symphony of flavors in every spoonful.

Alongside this main course masterpiece, discover a collection of equally enticing recipes that cater to diverse preferences. Indulge in the comforting warmth of our Creamy Mushroom Pasta, a vegetarian delight that combines silky mushrooms, creamy sauce, and al dente pasta in perfect harmony. For a refreshing twist, try our colorful Summer Berry Salad, a vibrant medley of fresh berries, crisp greens, and a tangy vinaigrette dressing that bursts with summery goodness.

Craving a sweet treat? Look no further than our decadent Chocolate Lava Cakes, individual molten chocolate wonders that ooze rich, warm chocolate with every bite. And for those with a penchant for classic comfort food, our Chicken Pot Pie beckons with its flaky crust, tender chicken, and a creamy, savory filling that embodies cozy perfection.

These recipes offer a culinary adventure for every palate, whether you seek a hearty seafood stew, a comforting pasta dish, a refreshing salad, an indulgent chocolate dessert, or a classic comfort food. Prepare to tantalize your senses and embark on a delicious journey with our curated collection of culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA STEW



Chickpea Stew image

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons plus 2 teaspoons Hungarian paprika
4 teaspoons ground ginger
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1/2 cup olive oil, plus more for serving
3 cloves garlic, chopped
1 large onion, chopped
Kosher salt
2 carrots, peeled and cut on the bias into 1-inch pieces
1 small poblano pepper, stemmed, seeded and chopped
One 14-ounce can diced tomatoes, preferably fire-roasted
2/3 cup Castelvetrano olives, pitted
Two 15-ounce cans chickpeas, drained and chickpea liquid reserved
1 small bunch curly kale, stemmed and torn into 3-inch pieces
Serving suggestions: labneh, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita

Steps:

  • Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
  • Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
  • Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
  • Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
  • Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

Steps:

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  • Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  • Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS



Curried butter-baked cod with cauliflower & chickpeas image

Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

1 large cauliflower, cut into florets
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp sunflower oil
4 garlic cloves
large piece of ginger, peeled
1 red chilli, sliced
1 tbsp curry powder of your choice (we used madras)
2 x 400g cans chickpeas, drained, rinsed and patted dry
100g butter, softened
500-600g chunky white fish (such as cod, hake or pollock), cut into 4 equal chunks
400g spinach
handful of coriander, leaves picked and roughly chopped
large pinch of garam masala

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
  • Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
  • While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
  • Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium

BRAISED COD WITH CHICKPEAS



Braised Cod with Chickpeas image

Provided by Susan Friedland

Categories     Appetizer     Braise     High Fiber     Dinner     Cod     Chickpea     Fall     Kosher     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 5 as a main course, 8 as a first course

Number Of Ingredients 10

3 cups cooked chickpeas (see Note) or 2 15-ounce cans
6 or 7 large garlic cloves, peeled and sliced
4 or 5 hot peppers or 1 teaspoon red-pepper flakes
6 tablespoons olive oil
1/2 teaspoon toasted cumin seeds, ground
2 pounds cod fillets, about 1 inch thick
salt
freshly ground black pepper
cilantro or parsley sprigs
lemon wedges

Steps:

  • If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
  • Preheat the oven to 400 degrees.
  • Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
  • Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.

SALT COD, POTATO AND CHICKPEA STEW



Salt Cod, Potato and Chickpea Stew image

This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound boneless salt cod fillets
1 pound dried chickpeas
1 small onion, halved and stuck with 2 cloves
1 bay leaf
Salt and pepper
4 tablespoons olive oil
1 large onion, diced
2 teaspoons chopped garlic
Pinch of crumbled saffron
2 teaspoons pimentón (smoked paprika)
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in thick wedges
12 littleneck clams, about 1 pound
2 cups roughly chopped cilantro

Steps:

  • Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
  • The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
  • Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
  • Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams

COOKSHOP'S COD WITH CHICKPEA STEW



COOKSHOP'S COD WITH CHICKPEA STEW image

Categories     Fish

Number Of Ingredients 14

2 (6 to 8-ounce) cod fillets
extra-virgin olive oil
2 garlic cloves, finely chopped
i small white or red onion
red pepper flakes
1 lemon
1 can chickpeas or 1 cup previously prepared dried chickpeas
kosher salt and freshly ground black pepper
bunch of fresh flat-leaf parsley
bunch of fresh sage
1 pomegranate
1 chunk ricotta salata
1 pint apple cider
1 tblsp unsalted butter

Steps:

  • Prep the Ingredients Chop ½ the small onion Chop 2 cloves garlic Remove the seeds from one pomegranate Open and rinse one can of chickpeas chop sage Crumble ricotta salata cheese Make the Chickpea Stew Heat the oil in a large saucepan Add the onion Add the garlic Add a dash of chili pepper flakes Add about ½ cup apple cider and bring to a simmer Add the chickpeas and bring the heat to low Let this simmer on low heat for about 10 minutes, until the liquid is most evaporated Salt and pepper to taste. Add a squeeze of lemon, water, and salt to taste Reduce the heat to low, and simmer for 25 minutes Add sage and cheese Add a tblsp of butter Mix and season Do not add the pomegranate until you are ready to serve (heat is not your friend with these seeds as they change color and texture) Note: Gothamist would add chorizo, bacon etc to this dish, but since we add it to every recipe we do here, it has been deleted. We recommend it though Make the Cod Preheat the oven to 350. Season both sides of the fillets with salt and pepper Place a glug of olive oil in the bottom of a pan and place on high heat When hot but not smoking, place fillet in the pan, skin side down if you have skin on your fillets Roast fillets in pan for about 3-4 minutes - do not touch until they naturally come away from the pan Flip the cod and sear on the other side Place pan in oven and roast for about 6-8 minutes Finish the Dish Let the fish rest so juices settle Reheat your chickpeas and add the pomegranate seeds Place the chickpeas on the plate and add the cod on top Collect any of the pan juices and baste the cod with them before serving

Tips:

  • Use good quality cod. Fresh, wild-caught cod is best, but frozen cod can also be used. If using frozen cod, thaw it completely before cooking.
  • Don't overcook the cod. Cod is a delicate fish and it cooks quickly. Overcooked cod will be tough and dry.
  • Use a variety of vegetables. The vegetables in this stew add flavor, texture, and nutrients. Feel free to use any vegetables that you like or have on hand.
  • Season the stew to taste. The amount of salt, pepper, and other seasonings you need will depend on your personal preferences. Be sure to taste the stew before serving and adjust the seasonings as needed.
  • Serve the stew with your favorite sides. This stew can be served with rice, quinoa, potatoes, or bread. It's also a great option for a soup and salad meal.

Conclusion:

This cod with chickpea stew is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's sure to please the whole family. So next time you're looking for a quick and easy fish recipe, give this cod with chickpea stew a try. You won't be disappointed!

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