Cod and Chickpea Bowl with Lemon and Parsley

• 400 g Canned chickpeas
• 200 g Canned roasted red peppers
• 1 medium Lemon
• 2 cloves Garlic
• 3 tbsp Extra virgin olive oil
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 300 g Cod fillet, skinless
• 15 g Fresh parsley

1. Drain and rinse the chickpeas, then drain the roasted peppers and slice them. Finely grate or crush the garlic. Zest the lemon, then juice it.
2. In a mixing bowl, whisk together the lemon juice, lemon zest, garlic, extra virgin olive oil, fine sea salt and black pepper. Taste and adjust with a pinch more salt or a squeeze more lemon if needed.
3. Pat the cod dry and season lightly with a little of the salt and pepper from the measured amounts. Warm 1 tbsp of the oil from the dressing in a large frying pan over medium heat, then cook the cod for 2 to 3 minutes per side until opaque and it flakes easily. Transfer to a plate.
4. Add the chickpeas and roasted peppers to the same pan and cook for 2 to 3 minutes, just to warm through. Tip them into the bowl with the dressing and toss to coat.
5. Roughly chop the parsley and fold most of it through the chickpea mixture. Divide between two bowls, flake the cod over the top, and finish with the remaining parsley. Serve warm or at room temperature.

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