Step 1

Fry the chorizo in a large non-stick pan for 5 minutes.

Step 2

Stir in the Chicken Tonight Spanish Style Sauce and Chickpeas and simmer for a further 5 minutes.

Step 3

Add the cod chunks and cook for a further 5 minutes or until cooked through and the fish flakes easily.

1

500g jar of Chicken Tonight Creamy Mushroom Sauce

500g

Cod Loin, cut into 4cm chunks

400g

tin of chickpeas

100g

cubed chorizo

Creamy Mushroom

Recipe tipsRecipe tips

Great with rice or crusty bread.

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