Paprika cod and chickpeas
Preheat the oven at 200c/180c fan/gas mark 6.
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.
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.
Place the cooked fish onto a plate, add the paprika chickpeas and serve.