Paprika Cod with White Bean Cream and Lemon Crispy Chickpeas

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the cooked chickpeas very dry with paper towels and place them on a baking tray.

2. 2

   2. Toss the chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, a pinch of salt, and a pinch of black pepper. Roast at 220 °C / 425 °F for 20 to 25 minutes, stirring halfway through, until golden and crispy.

3. 3

   3. Meanwhile, place the cooked white beans in a small saucepan with the vegetable broth, half of the chopped garlic, 2 tablespoons of the Greek yogurt, a pinch of salt, and a pinch of black pepper. Cook over medium heat for 5 minutes, until warmed through.

4. 4

   4. Blend the white bean mixture until smooth and creamy. If you want it looser, add a little more broth. Keep the cream warm over very low heat.

5. 5

   5. Season the cod fillets with the remaining smoked paprika, salt, and black pepper.

6. 6

   6. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sauté the rest of the chopped garlic for 20 seconds, then add the cod fillets and cook for 3 to 4 minutes per side, until cooked through and flaky.

7. 7

   7. In a small bowl, mix the remaining Greek yogurt with the lemon zest and 2 tablespoons lemon juice.

8. 8

   8. Remove the chickpeas from the oven and toss them with half of the chopped fresh parsley.

9. 9

   9. To serve, spread the white bean cream onto plates, place a cod fillet on top, add the crispy chickpeas around it, and finish with the lemon yogurt sauce and the remaining fresh parsley.

10. 10

    10. Serve immediately with an extra sprinkle of black pepper if desired.