Spanish Cod with Chickpeas | Savory & Hearty

Finely dice the yellow onion and garlic. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Pat the cod fillet dry, cut into bite-sized pieces, and season lightly on both sides with salt and black pepper.

Heat the olive oil in a large pan or shallow braising pot over medium heat. Sauté the diced onion for 3–4 minutes until translucent, then add the chopped garlic and sweet paprika powder and fry for about 1 minute while stirring until fragrant.

Add the diced tomatoes and drained chickpeas to the pan. Mix well, bring to a brief boil, and let simmer gently over medium heat for about 8–10 minutes. Season to taste with salt and black pepper.