This dish came about partly because I had to use up chickpeas – since starting to use aquafaba (the liquid drained from a can of chickpeas) I have been looking for more ways to use them up! Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews. Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Serve with a crunchy green salad or over rice if you are feeling really hungry!
One-pan Cod with Chorizo and Chickpeas