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Chickpea Casserole

A healthy meal with cod fish

Chick Pea Casserole

— Marisa Zanganeh

En español

Serves 4


  • 1 pound boneless cod
  • 1 tablespoon olive oil
  • ½ white onion, diced
  • 3 garlic cloves, peeled and cut
  • 3 tomatoes, peeled and cut
  • 3 scallions finely cut
  • 2 tablespoons white vinegar
  • 1 teaspoon smoked paprika
  • 2 16 ounces cans chickpeas, strained
  • 8 ounces low sodium chicken broth
  • 1 bay leaf
  • ½ pound red potatoes cut in small dices
  • Salt and white ground pepper to taste
  • ½ pound chard, rinsed and cut in medium size slices



  1. Soak cod in cold water overnight to desalt.  Change water at least twice in a 14 hour period.

  2. Cook cod in fresh water at medium heat until it boils. Remove from heat, drain, cool and shred. Set aside.

  3. In a deep pan, heat oil at low medium heat, sauté onion for 2-3 minutes until translucent. Add garlic, tomato, one cut scallion and vinegar. Cook 3-4 minutes at low-medium heat.

  4. Add cod and chick peas. Add paprika, a dash of white pepper, and mix. Add chicken broth, bay leaf and potatoes. Cook uncovered for 15 minutes at medium-low heat.

  5. Add chards, cover and cook for 5 additional minutes. Adjust seasoning as needed. Garnish with the remaining scallions.


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