The Lenten season is here and that means no meat on Fridays for many of us. Even if you don’t observe Lent, this dish is one of my favorites for so many reasons.
First of all, it’s delicious. Second of all, it’s easy to make and third of all, it’s low in calories.
What more could you want, except maybe someone to shop for you and cook for you?
One of the things that takes this over the top in flavor are the tomatoes I used in the recipe.
They’re small grape tomatoes that come in a jar and I bought them at a local gourmet store. Use canned or jarred cherry tomatoes if you can’t find these grape tomatoes, or just plain old canned diced tomatoes from the supermarket. But if you can find these specialty jarred grape tomatoes, or a similar brand, they’re worth the extra cost.
They’re so sweet I could have eaten them from the pan just with the chickpeas and seasonings added. A nice swipe of bread is all I needed. Actually, dropping a few eggs into this would make a wonderful lunch or dinner too, even without the fish.
But back to the cod. After you’ve cooked the sauce, add the chunks of codfish and put the lid on the pan.
Cook the fish for five minutes with the lid on, and you’re done. Sprinkle with more basil and parsley and serve.
This dish comes together start to finish in less than a half hour. It would make a great do-ahead dish for company too if you cook the sauce and chickpeas ahead of time, then add the fish just before you’re ready to eat.
Wouldn’t you like to dig into this?
This next photo has nothing at all to do with the codfish recipe, but it’s a teaser to let you know we still have a couple of spots available for our writing retreat in Varenna, on Lake Como, Italy this coming September.
Spend your mornings with an experienced writing teacher, workshopping that family, travel or food memoir you always meant to start.
Afternoons are free to do as you please, or you could join me on a few excursions around the lake.
And take a look at this dreamy view from your accommodations at Villa Monastero.
It could be yours each morning if you sign up for “Italy, In Other Words.”
Click here for more details.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
Codfish with Chickpeas
for two people
1 lb. codfish, cut into large pieces
1/4 cup minced onion
2 large garlic cloves
2 T. olive oil
1 12.4 oz. container cherry or grape tomatoes (datterini)
1/3 cup white wine
15 oz. can chickpeas
1/4 tsp. dried basil
freshly minced basil
freshly minced parsley
Sauté the onion and garlic in the olive oil until wilted. Add the tomatoes and smash them flat with a fork or wooden spoon. Sauté briefly then add the white wine and stir. Next add the chickpeas, salt, pepper, basil and parsley, keeping some of the fresh herbs aside to use at the end. Put the lid on and simmer on low heat for 10-15 minutes.
Add the codfish, season with salt and pepper, then put the lid on again, for about five minutes or until just cooked through. DON’T overcook or it will break up into small pieces.