Rose Harissa Chickpeas with Flaked Cod

This rose harissa chickpeas recipe with flaked cod is one of those wonderfully simple dishes where bold Mediterranean ingredients come together to create something far greater than the sum of their parts. Furthermore, a generous pour of quality extra virgin olive oil ties everything together, carrying the spices and bringing richness to every bite. If you are looking for a quick weeknight dinner that delivers big flavour with minimal effort, this is the recipe for you.

Ingredients for Rose Harissa Chickpeas with Flaked Cod

• 200g cod, skinless and boneless, cut into 3cm pieces
• 3 tbsp extra virgin olive oil (mild intensity), divided
• 1 tsp ground cumin
• 2 garlic cloves — 1 crushed, 1 thinly sliced
• 1 onion, finely chopped
• 2 cardamom pods, bashed with the flat side of a knife
• 1 tbsp rose harissa
• 2 tsp tomato paste
• 1 small preserved lemon, skin finely chopped
• 1 x 400g tin of chickpeas, drained and rinsed
• 200ml vegetable stock
• 5g fresh coriander, roughly chopped
• Salt, to taste

How to Make Rose Harissa Chickpeas with Flaked Cod

Step 1: Prepare the Cod

In a bowl, gently coat the cod with 1 teaspoon of extra virgin olive oil, the ground cumin, crushed garlic and half a teaspoon of sea salt. The olive oil helps the spices cling to the fish while protecting its delicate texture. Leave the cod to marinate for around 15 minutes while you prepare the rest of the dish.

Step 2: Build the Rose Harissa Sauce

Warm the remaining 2 tablespoons of extra virgin olive oil in a large sauté pan over a medium heat. Add the onion and cook gently for 4–5 minutes until soft, sweet and lightly golden. Next, stir in the sliced garlic and cook for another minute until fragrant, taking care not to let it colour. Add the cracked cardamom pods, rose harissa, tomato paste, preserved lemon, chickpeas and a quarter teaspoon of sea salt. Stir everything together so the spices bloom in the oil, then pour in the vegetable stock. Allow the sauce to simmer for 3–4 minutes, gently crushing a few of the chickpeas with the back of a spoon. This creates a beautifully textured sauce while leaving plenty of whole chickpeas for bite.

Step 3: Finish the Dish

Nestle the marinated cod into the pan and cook gently for 3–4 minutes, carefully turning the fish halfway through. The cod should be just cooked and begin to flake into the richly spiced chickpeas. Remove the cardamom pods, scatter generously with fresh coriander and serve in shallow bowls. We love serving this alongside simply dressed cavolo nero with one final drizzle of vibrant extra virgin olive oil. The peppery greens are the perfect partner to the warming spices, sweet onion and delicate cod.

Nick’s Olive Oil Tip for This Rose Harissa Chickpea Recipe

Choose a fresh, early-harvest extra virgin olive oil with a lively peppery finish. It enhances the smoky warmth of the harissa, brightens the preserved lemon and adds a beautiful layer of complexity to the finished dish. In fact, the quality of your olive oil makes a significant difference here — so do not save your best bottle for the salad. To learn more about choosing the right oil for cooking, read our guide on premium extra virgin olive oil.

Why Extra Virgin Olive Oil Makes This Rose Harissa Chickpea Dish Exceptional

Extra virgin olive oil does far more than prevent sticking. In this rose harissa chickpea recipe, it acts as the flavour carrier for every spice and aromatic. Moreover, high-quality extra virgin olive oil contains polyphenols and antioxidants that support heart health, making this already wholesome dish even more nourishing. Consequently, choosing a quality oil at every stage — marinating, sautéing and finishing — transforms a simple weeknight dinner into something truly memorable.

A Special Thanks

This recipe draws inspiration from the wonderful work of Yotam Ottolenghi and is adapted from his cookbook Simple. His approach to vibrant, flavour-led cooking continues to inspire home cooks around the world, and we are grateful for the creativity and generosity that make recipes like this such a joy to cook and share.