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Cod with Harissa Chickpeas

meal-of-the-week

Cod with Harissa Chickpeas

Prep time: 25 minutes

Cook time: 30 minutes

Serves 6 (1 fillet with ½ cup chickpeas each)


  • 2 tablespoons Pure Wesson® Canola Oil
  • 6 cod fillets, patted dry
  • ½ teaspoon salt
  • ½ cup chopped yellow onion
  • ½ cup chopped yellow bell pepper
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes-No Salt Added, undrained
  • 1 can (15 oz each) garbanzo beans (chickpeas), drained, rinsed
  • ¼ cup spicy harissa sauce or sweet chili sauce
  • 2 tablespoons drained capers, rinsed
  • Lemon wedges, optional
  1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt; add to skillet and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet; keep warm.
  2. Add onion and bell pepper to skillet; cook and stir 3 minutes or until tender. Add undrained tomatoes, chickpeas, harissa sauce and capers; stir to combine. Bring to a boil; reduce heat to medium-low.
  3. Return fish to skillet; cover and cook 5 to 7 minutes or until fish flakes easily with fork (145°F). Serve fish with chickpea mixture and lemon wedges, if desired.

Per serving: Calories 211; Total Fat 7 g; Saturated Fat 1 g; Cholesterol 50 mg; Sodium 534 mg; Carbohydrate 13 g; Dietary Fiber 4 g, Sugars 2 g; Protein 24 g

Make it a meal: Serve with whole wheat couscous and a green salad

*Recipe brought to you by ConAgra

Culinary Talking Points:

Harissa is a North African red chile paste made with garlic, spices, chiles and olive oil. It comes in jars or tubes, can vary in spiciness and is available in the condiment aisle at various ShopRite stores. It can be added to rice, couscous, soups and stews. If harissa is unavailable, use 2 to 3 tablespoons Sriracha sauce or Asian chili-garlic sauce instead.

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