Cod, chorizo and chickpea casserole
Average rating:
This hearty casserole is not only filling - it's also really tasty with chorizo adding that special touch
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Prep time: 10 mins
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Cooking time: 20 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
If the casserole becomes a little dry after you've added the tomatoes and chickpeas, just soften it up with a drop of water.
- 4 cod fillets, around 150g (5oz) each
- 100g (4oz) spicy chorizo, sliced (uncooked if possible)
- 4 small onions, chopped
- 1tbsp olive oil 2 garlic cloves, crushed
- 2 x 400g tins whole plum tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
Method
- Preheat the oven to 180°C (350°F, gas mark 4). In a large sauté pan or roasting tin, fry the onions in the olive oil until soft and tender. Add the garlic and chorizo slices and fry for 2 to 3 mins. Don't over-fry the chorizo as it can become tough.
- Next, add the tomatoes and chickpeas and stir together well.
- Place in an ovenproof dish and sit the cod fillets on top. Bake in the oven for 10-15 mins or until the fish is cooked through.
Nutritional information per portion
- Calories 490(kcal)
- Fat 16.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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