Fry the chorizo in a large non-stick pan for 5 minutes.
Stir in the Chicken Tonight Spanish Style Sauce and Chickpeas and simmer for a further 5 minutes.
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 Spanish Style Sauce. |
| 500g | Cod Loin, cut into 4cm chunks |
| 400g | tin of chickpeas |
| 100g | cubed chorizo |
Recipe tipsGreat with rice or crusty bread.
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