Paprika cod and chickpeas

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Paprika Cod and Chickpeas
  • 1Yield
  • -1Servings+
  • 5 mPrep Time
  • 25 mCook Time
  • 30 mReady In
Print Recipe

Paprika cod and chickpeas

Ingredients

Nutrients

Calories
351
Protein
22.5g
Fibre
15.8g
Sodium
2.6mg
Carbohydrates
65.1g
Fat Total
9.3g
Saturated Fat
2.7g
Cholesterol
215mg

Step by step method

  • Step 1

    Preheat the oven at 200c/180c fan/gas mark 6.

  • Step 2

    Cut a large piece of aluminium foil, enough to create a parcel for the cod. Place the cod on the foil and season with a pinch of salt and pepper and the paprika. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.

  • Step 3

    Drain the tinned chickpeas and empty into a pan. Add to this the tinned chopped tomatoes, a pinch of salt and the paprika. Bring to the boil and simmer for 5-10 minutes until tender.

  • Step 4

    Place the cooked fish onto a plate, add the paprika chickpeas and serve.

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