Equipment.

bin bowl for rubbish

chopping board & sharp knife

sauté pan with lid

kitchen roll

wooden spoon

tongs

N.B. you may want to to use the chopper attachment on your food processor for the onion and carrot, to speed up the process

Ingredients.

2x skinless pieces of cod, the chunkier the better

90g cooking chorizo

1 onion

½ tsp ground cumin

1 carrot, washed but not peeled

2 garlic cloves

1 red chilli

45g smoky tomato paste, or regular tomato paste + 1 tsp smoked paprika

1 tsp salt

Freshly ground black pepper

250g cherry tomatoes, chose vine tomatoes for best flavour

570g bold bean co Queen chickpeas, or 2x tins of normal chickpeas (incl. liquid, PLUS half the jar again of water)

100g baby spinach, or a couple of ‘blocks’ of frozen spinach

Drizzle of honey, optional

2 tbsp Greek yoghurt, to serve

Method.

1. First, remove cod from packaging, pat dry on kitchen roll/cloth & lightly salt all over. Leave uncovered on counter until needed

2. Cut each chorizo sausage into 4 pieces and dry fry (no oil) in a sauté/frying pan (something with a wide base and a lid) on a medium heat for around 3-5mins until they release their oils and start to colour. If it gets too hot and they start to burn, you can cool the pan down by adding a little splash of cold water

3. Meanwhile, finely dice the onion, then add to the chorizo pan and continue to sauté for around 10mins, being careful not to let it burn or colour too much

4. Whilst this is cooking, prepare the rest of the ingredients: dice the carrot, finely chop the garlic and chilli pepper, remove the tomatoes from the vine, wash (if necessary) the spinach and roughly chop the leaves (or remove the frozen spinach from the freezer)

5. Add the cumin, carrot, chilli and garlic to the pan and sauté for around 3mins until softened, then stir in the smokey tomato paste

6. Finally, add the cherry tomatoes, chickpeas (plus water), salt & pepper, bring to a simmer, then place the lid on and allow to cook undisturbed for around 10mins

7. After 10mins, add a drizzle of honey (optional) and stir through the spinach until just wilted, then add the cod. Nestle the fillets into the stew but don’t allow them direct contact with the bottom of the pan. If they are not fully submerged, spoon a little of the stew sauce over the top of the fillets so they can still absorb the flavour whilst cooking

8. Replace the lid and simmer again for around 5-8mins until the fish is nearly cooked then remove the pan from the heat and allow to rest (uncovered) for 5mins

9. When you’re ready to serve, spoon the stew into a shallow bowl and stir through a spoonful of Greek yoghurt, then place the fish on top