One Pot Cod and Potato Stew with Chickpeas
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Servings 4 people
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 8-ounce can tomato sauce
- 2.5 cups vegetable broth
- 1 pound baby potatoes, halved
- 10 ounces sliced roasted red peppers (from a jar)
- 1 15-ounce can chickpeas, drained and rinsed
- ΒΌ teaspoon salt
- pepper
- 1 pound skinless cod cut into 4 4-ounce filets (can make this serve 6 people by adding two more 4-ounce filets)
- salt and pepper
- 1 small lemon, juiced
- chopped parsley, to garnish
Heat the oil in a large deep skillet. Once oil is shimmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika, stir, and add in the tomato sauce, broth, and bring to a boil. Once boiling, reduce heat to medium-low, add in the potatoes and cook for 10 minutes and then add the peppers, chickpeas, salt, season with pepper and cook another5 minutes. Add in the cod and season generously with salt and pepper. Cook for another 5 minutes or until fish flakes easily and potatoes are fork tender.Remove from heat, pour over the lemon juice, garnish with parsley, and serve.