Cod with Chickpeas and Chorizo Recipe

Traditional recipe with Torre de Núñez chorizo.

Some dishes taste like home, slow cooking, and comfort food. This cod with chickpeas and chorizo is one of them. A simple stew, made with quality ingredients and time, where the cod is cooked just right and the chorizo adds that distinctive flavor that completes the dish.

We use Luengo cooked chickpeas for a quick, tasty, and nutritious preparation, providing the perfect balance in this dish.

A daily recipe, easy to prepare and perfect for sharing with family, in which Torre de Núñez chorizo makes all the difference.

Ingredients for Cod with Chickpeas and Chorizo (4 servings):

• 1/2 onion
• 2 cloves garlic
• 400 g desalted cod (loins or steaks)
• 400 g Luengo cooked chickpeas
• 50 ml mild olive oil
• 2 Torre de Núñez chorizos
• 1 teaspoon sweet paprika
• 100 g peeled natural tomato
• 1 bay leaf
• 150 ml broth
• Salt (only if necessary)
• Chopped parsley or chives for garnish

How to make cod with chickpeas and chorizo step by step:

Chop the onion and crush the garlic, then set aside. Separately, cut the cod into pieces and place it on a plate. Finally, open the chickpeas, drain the liquid, and set them aside to continue draining until it’s time to add them to the stew.

In a large pot, add a little extra virgin olive oil, then add the garlic cloves and onion. Sauté them slowly over medium heat until the onion is very soft and lightly golden.

Slice the Torre de Núñez chorizo and add it to the pot. Sauté for a couple of minutes to release some of its fat and flavor the sofrito.

Remove the pot from the heat, add the sweet paprika, and stir quickly to prevent it from burning. Add the tomato and immediately return to the heat, cooking for a few minutes.

Add the drained chickpeas and the bay leaf. Cover with just enough water or mild broth and cook over medium heat for about 10 minutes to allow the flavors to meld.

Place the cod loins, cover the pot, and cook over low heat for 5–7 minutes, depending on thickness, until cooked through and slightly flaky.

Taste and adjust salt if needed. Turn off the heat, garnish with chopped chives or a sprig of parsley, and let the stew rest for a few minutes before serving.

Tips for perfect cod with chickpeas:

• The cod should be well desalted, but not overdone: it’s better to under-desalt than over-desalt.
• Do not stir excessively once the cod has been added; gently move the pot.
• This stew greatly improves if allowed to rest for a few minutes before serving.