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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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