Smoky Spanish Cod & Chickpea Bake

Ingredients

• 1.5 lbs alaskan cod
• 2 tbsp olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 2 tbsp tomato paste
• 1.5 tsp smoked paprika
• 0.5 tsp ground cumin
• 1 tsp oregano
• 15 oz can tomato puree
• 15 oz can canned garbanzo beans
• 0.5 cup water
• 5 oz spinach
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 0.25 cup parsley
• 1 lemon

Instructions

1. 1Preheat oven to 400°F (200°C). In an oven-safe skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook for 1 minute.
2. 2Stir in tomato paste, smoked paprika, cumin, and oregano; cook for 1 minute. Pour in tomato puree, garbanzo beans, and water. Bring to a simmer.
3. 3Stir in spinach until just wilted. Season the sauce with salt and pepper. Create wells in the sauce and nestle the cod fillets into them.
4. 4Bake for 12-15 minutes, or until the cod flakes easily with a fork.
5. 5Garnish with fresh parsley and serve with lemon wedges.