The other day I decided to try to recreate a dish I vaguely remembered — cod with chickpeas, spinach and chorizo chips. It felt just right for a brisk, pre-spring sunny day. I checked my favorite Spanish cookbook, couldn’t find it. Ditto my Portuguese cookbook. Then I looked online, and found not a single recipe for this precise combination. So I winged it. Well, dear readers, my guest was happy. And in fact so was I.
Cabillaud au chorizo / Cod with chickpeas, spinach and chorizo
When or where did I have this dish before? Or did I conjure it up in my imagination? It combines flavors typical of Spain, Portugal and the French Basque country — places where cod and chorizo are frequently served. The chickpeas, aka garbanzo beans, add a Moorish touch. And spinach is often paired with chickpeas in Spanish cooking.
Moro: The Cookbook, my bible on Spanish cuisine, has a stew of chickpeas and spinach with saffron, cumin, wine vinegar and hot pepper. A simpler version of this is served at tapa bars in Barcelona. Another Moro dish combines spinach and chorizo in a paella. And cod topped with chorizo chips is currently hot in Paris bistros.
So whatever the origin of this particular dish, the flavors blend well. And, as I discovered, it is not just easy to make but has the significant advantage of being able to be prepared in advance. If you cook the chickpeas yourself — highly recommended — it’s best to start the evening before you plan to serve the dish. Tips on cooking chickpeas may be found here.
Once your chickpeas are ready, the dish requires three skillets — one for sautéing the spinach with garlic, one for pan-searing the cod and one for frying thinly sliced chorizo — as mild or spicy as you like. All the ingredients may be combined at this point and gently reheated later, with the chorizo chips added on top.
This recipe makes a healthy one-dish meal that could be accompanied by just a salad at lunchtime. If serving the cod as the centerpiece of a more elaborate meal, starters that pair well include tapenade, Moroccan carrot salad, eggplant caviar or, if you’re going all out, a seafood platter. And you could follow up with crème caramel or sliced oranges with star anise. As for wine, a crisp dry white or a light red would marry well.
Terrific recipe, Meg! (comme d’habitude…) Thank you.
Hi Mary. Glad you like it. We need whatever comfort we can get at home these days given the shocking situation in the wider world…