Matt Healy's One Pot Roasted Cod and Harissa Chickpeas



Heat oven to 180C/gas 6.

Heat a glug of oil in a deep, ovenproof frying pan and fry off your harissa paste for a couple of minutes, then add the chickpeas, stirring to coat them in the harissa.

Pour in the tomatoes, season to taste, bring up to a gentle simmer and fold in your baby spinach.

Remove skin and season the Cod fillets and place on top of the chickpea mix

Drizzle a little olive oil over the fish, then roast for 12 minutes, or until the fish flakes when gently pressed.

Serve with roughly chopped coriander.


Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

  • 100ml chicken stock

  • 1 tsp tomato paste

  • 4 cod fillet portions

  • 3 tbsp of Harissa paste (recipe on

  • 1 tin of chickpeas

  • 1 tin of chopped tomatoes

  • 1 glug of olive oil

  • 1 handful of baby spinach

  • 1 small handful of coriander (roughly chopped)