Cod with Artichokes and Chickpeas Recipe

Cod with Artichokes and Chickpeas Recipe

How To Make Cod with Artichokes and Chickpeas

Savor the scrumptious flavors of the sea in this cod with artichokes, mushrooms, and chickpeas recipe for a savory skillet-cooked dish.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2tbspunsalted butter
  • ¼cupextra-virgin olive oil
  • 1smallwhite onion
  • 1boxfrozen artichoke hearts
  • ¼lb.shiitake mushrooms
  • 2carrots
  • 2clovesgarlic
  • 1canchickpeas
  • 1cupchicken stock,or low-sodium broth
  • salt and freshly ground pepper,to taste
  • 2tbspflat-leaf parsley
  • 2tbspchives
  • 4cod fillets,skinless
  • lemon wedges,for serving


  1. In a large, deep skillet, melt the butter in 2 tablespoons of olive oil. Add the onion, artichoke hearts, shiitake caps, carrots, and garlic and cook over moderately high heat for about 7 minutes, stirring occasionally, until lightly browned.

  2. Add the chickpeas and stock, season with salt and pepper, and bring to a boil. Simmer over low heat for 5 minutes until the vegetables are tender and the liquid is nearly evaporated. Stir in the parsley and chives and keep warm.

  3. In a large nonstick skillet, heat the remaining olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet, and cook for about 6 minutes over high heat until well browned on the bottom.

  4. Carefully flip the fillets and cook for about 3 minutes longer until they’re white throughout.

  5. Spoon the vegetables into shallow bowls and top with the seared cod fillets.

  6. Serve with lemon wedges. Enjoy!


  • Calories: 572.53kcal
  • Fat: 24.82g
  • Saturated Fat: 6.29g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 12.45g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 36.01g
  • Fiber: 9.96g
  • Sugar: 8.43g
  • Protein: 52.11g
  • Cholesterol: 116.39mg
  • Sodium: 1205.67mg
  • Calcium: 123.66mg
  • Potassium: 1453.32mg
  • Iron: 2.97mg
  • Vitamin A: 344.49µg
  • Vitamin C: 14.47mg
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