The 30 Minute Spanish Inspired Dinner Ive Made Countless Times
Ingredients
- 2 tablespoons extra-virgin olive oil , divided
- 1 (15-ounce) can chickpeas , drained and rinsed
- 3/4 cup jarred roasted red peppers , roughly chopped
- 1/2 cup chopped tomatoes in puree
- 3/4 teaspoon salt , divided
- Freshly ground black pepper
- 4 (5 to 6-ounce) skinless cod fillets , 1 to 1 1/2 inches thick
- 4 ounces Spanish-style chorizo
- 2 tablespoons chopped parsley or basil, optional
Instructions
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