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cod with chorzo and chickpeas


Cod with chorizo, chickpeas and garlic aoli


  • 2 cod fillets
  • 1 can of chickpeas
  • 100g of baby spinach
  • 75g of smokey chorizo
  • 1 onion
  • 3 cloves of garlic
  • 1 heaped tsp of Paprika
  • 1 1/2 tsp of Smoked Paprika
  • 2 tbsp of low fat mayo
  • 225g of chopped fresh baby plum tomatoes
  • Small bunch of parley or coriander
  • squeeze of lemon

I made this a couple of weeks ago, using what I had to hand in the fridge and cupboards…it was delicious and so I thought I would share it with you!

If you are entertaining, or feeling a little more indulgent, you can finish frying the fish with a little butter and dial up the amount of chorizo.

I have also found that rocket works fine as a replacement if you don’t have spinach, though health benefits of spinach are an advantage! If you like spice, go 1/2 and half with hot smoked paprika and sweet smoked paprika. You can use coriander or parsley to garnish.

Serves 2


  1. Chop the chorizo into small pieces. Fry on medium heat without oil (chorizo releases the oil needed)

  2. Slice the onion and add to the pan. Cook until beginning to go translucent

  3. Add drained chickpeas,  2 cloves of crushed garlic and Paprika and Smoked Paprika. Season with salt and pepper. Cook for 5 mins

  4. Add baby plum tomatoes and cook for a couple more minutes

  5. Add spinach and stir until wilted along with a good squeeze of lemon. Check seasoning and add more salt, pepper or lemon as needed.

  6. Fry the cod on medium heat for a couple of minutes each side (depending on how thick)

  7. Crush 1 clove garlic into the mayo and stir to make the aoli.

    Assemble and garnish with plenty of chopped parsley or coriander and a final squeeze of lemon