Cod and Chickpea Stew

Instructions

1. Prepare Base Ingredients

   8 min hands-on

   • Heat some olive oil in a large, wide pan over medium heat.
   • Finely chop the onions and add them to the pan with a pinch of salt. Sauté until softened and translucent.
   • Thinly slice the garlic and stir it into the onions. Cook until the garlic softens without browning.

2. Build Tomato Base

   4 min hands-on18 min waiting

   • Add the fresh tomatoes to the pan and cook until they soften and release their juices but still retain some shape.
   • Stir in the hot sauce and cook to enhance its flavors.
   • Add the sun-dried tomatoes, chickpeas, and vegetable broth. Mash a few tomatoes to thicken the sauce slightly. Let it simmer gently.

3. Cook the Cod

   1 min hands-on5 min waiting

   • Drizzle the cod fillets with olive oil and season with salt.
   • Nestle the fillets into the simmering sauce. Cover and cook until the cod is opaque and flakes easily.

4. Prepare Lemon Herb Breadcrumbs

   4 min hands-on

   • In a separate pan, heat the remaining olive oil over medium heat.
   • Add the breadcrumbs and a pinch of salt. Stir frequently and toast until golden brown and crispy.
   • Grate lemon zest into the breadcrumbs and toss to combine. Remove from heat.

5. Assemble and Garnish

   2 min hands-on

   • Spoon the stew into serving bowls, ensuring even distribution of fish, chickpeas, and sauce.
   • Top each bowl with lemon herb breadcrumbs.
   • Add a dollop of Greek yogurt, a drizzle of olive oil, and garnish with cilantro leaves.
   • Cooking tips:
   • Allow sun-dried tomatoes to fully meld into the sauce for deeper flavor.
   • If the sauce becomes too thick, add water or extra broth.
   • Watch breadcrumbs closely to prevent burning; they should be golden brown.
   • Squeeze fresh lemon juice over the stew before serving for added brightness.