lunch

Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes

Name: Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 oz. can chickpeas, rinsed and drained; 1 T. canola oil, divided; pint of cherry tomatoes, halved if large; 1/3 c. low-sodium chicken broth (water can be subbed); 1 1/2 - 2 lb. cod fillet, cut into serving-size servings; 1/2 c. flour; 1 clove of garlic, minced; 5 oz. pkg, baby kale; 2 1/2 c. thinly sliced leeks, about 3 medium, white and light green parts only; 1 Tbs lemon juice; lemon wedges, for serving; 1 Tbs olive oil; salt & pepper; 1/2 t. sugar; 1 T. unsalted butter, divided

“Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes takes roughly 45 minutes from beginning to end. One serving contains 452 calories, 41g of protein, and 14g of fat. For $4.49 per serving, you get a main course that serves 4. 1 person were impressed by this recipe. It is brought to you by Foodista. A mixture of leeks, salt & pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 88%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Baby Kale Salad with Burratan and Roasted Cherry Tomatoes, Cod With Leeks And Tomatoes, and Cod With Leeks And Tomatoes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chickpeasrinsed and drained15 oz
Canola oildivided1 tsp
Cherry tomatoeshalved if large1 pint
Chicken brothwater can be subbed⅓ cup
Cod filletcut into serving-size servings1.5 lb
Flour½ cup
Garlicminced1 clove
Baby kalebaby kale5 oz
Leeksabout 3 medium, white and light green parts only2.5 cups
Lemon juice1 tbsp
Lemon wedgesfor serving4 servings
Olive oil1 tbsp
Salt & pepper4 servings
Sugar½ tsp
Butterdivided1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
Heat 2 t. olive oil in a large nonstick skillet over med-high heat until very hot and the oil is just nearing the smoking point. Toss the tomatoes with 1/2 t. sugar and a sprinkle of salt & pepper.
2
Add to the pan and saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes.
3
Transfer to a plate, set aside.Reduce heat to medium, add remaining 2 t. olive oil and 1/2 T. butter and the leeks.

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