Smoky chorizo, tender cod, and hearty chickpeas roasted together on one pan — a quick Spanish-inspired dinner that’s bold, cozy, and downright addictive.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those nights when you open the fridge and just… stare? Not in a deep, reflective way — more like please tell me dinner is magically waiting in here somewhere. That was me, a few months ago, standing in front of the fridge at 6:37 p.m., holding a pack of cod I swore I’d cook days ago.
There was also a can of chickpeas (I don’t even remember buying them), half a jar of roasted red peppers, and a small chunk of chorizo from my “I’m totally getting into Spanish cooking” phase. I wasn’t in the mood for complicated. Honestly, I wasn’t in the mood for anything. But then I thought, what if I just… throw everything on a sheet pan and hope for the best?
Twenty minutes later, my kitchen smelled like some cozy Spanish tavern — smoky chorizo sizzling, peppers caramelizing, chickpeas crisping around the edges. When I pulled it out of the oven, it was one of those rare, smug little moments where you think, maybe I do have my life together after all.
My husband walked in right then, nose in the air like a cartoon character following a pie scent. He asked, “Wait, you made that tonight?” Yep. No drama, no mess, and definitely no takeout boxes in sight.
Why You’ll Love This Sheet-Pan Spanish Cod with Chorizo & Chickpeas Recipe?
What I love most about this recipe — besides the fact that it involves one pan and zero babysitting — is how fancy it looks for how lazy it actually is. I mean, you could serve this at a dinner party and people would assume you used at least three pans and a bottle of wine to make it happen. (Spoiler: you didn’t.)
The cod gets perfectly flaky, the chickpeas soak up that paprika-spiced oil from the chorizo, and everything mingles into this smoky, cozy mess that somehow feels both rustic and restaurant-worthy. It’s one of those dishes that makes you feel like you’ve traveled — even if the farthest you’ve gone lately is from the couch to the kitchen.
Also, and I’ll die on this hill — sheet-pan dinners are underrated therapy. They make you feel productive without actually doing much.
Ingredient Notes:
Let’s talk about the good stuff. Because ingredients are kind of like people — the right mix makes everything better.
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Cod Fillets: Mild, buttery, and dependable. Cod doesn’t try to steal the show, but it definitely holds the spotlight when paired with bolder flavors. If you can’t find cod, haddock or tilapia will work.
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Spanish Chorizo: Make sure it’s the cured kind, not raw. This is the soul of the dish — smoky, garlicky, slightly spicy. It’s like bacon’s more dramatic cousin.
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Chickpeas: They’re the glue holding this whole dish together. Don’t skip them. They soak up all those savory juices and become little flavor bombs.
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Roasted Red Peppers: Sweet, smoky, and a little fancy. Plus, they add color — which we both know makes dinner feel more put-together than it probably was.
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Tomatoes in Purée: A splash of acidity to keep things bright and balanced.
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Olive Oil: Don’t skimp here. A good olive oil ties everything together and makes it feel extra.
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Fresh Herbs: Totally optional, but they make the plate look like you tried harder than you actually did.
How To Make Sheet-Pan Spanish Cod with Chorizo & Chickpeas?
Alright, time to make magic (or at least dinner).
Step 1: Preheat and Prep
Set your oven to 400°F. If it’s one of those ovens that takes forever, start it early — you’ve earned the head start. Grab a baking dish or sheet pan and brush it with a bit of olive oil.
Step 2: Build the Base
Toss the chickpeas, roasted red peppers, and tomatoes together right in the pan. Sprinkle in a little salt and pepper, then spread it all out evenly. No need to overthink it. This is your flavor foundation.
Step 3: Add the Cod and Chorizo
Pat the cod dry like it owes you money. Season it with salt and pepper, then place it gently on top of the chickpea mix. Slice the chorizo into small cubes (or chunks — I’m not judging) and scatter it over everything. Drizzle the rest of that olive oil on top because, well, olive oil makes everything better.
Step 4: Bake It Up
Pop it in the oven and let it roast for 15–20 minutes. You’ll know it’s ready when the chorizo’s crispy, the cod flakes easily, and your kitchen smells like a Spanish holiday. If you want to be precise, the fish should hit around 140°F — but honestly, if it flakes and looks delicious, you’re golden.
Step 5: Garnish & Serve
Pull it out, sprinkle on some fresh parsley or basil, and call it dinner. Bonus points if you serve it straight from the pan — rustic is in, right?
Want To Save This Recipe?
Storage Options:
I’ll be honest — this one’s best eaten fresh out of the oven. That said, if you’ve got leftovers (lucky you), store them in a sealed container in the fridge for up to two days. To reheat, toss everything in a skillet with a splash of olive oil and warm it up gently. Skip the microwave unless you enjoy rubbery fish.
And no, don’t freeze it. The chickpeas and cod don’t forgive that kind of betrayal.
Variations and Substitutions:
Cooking’s personal, so go ahead and tweak it — you’re the boss here.
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No Cod? Try haddock, tilapia, or even shrimp. It all works.
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Vegetarian Version: Ditch the chorizo and fish, double up on chickpeas, and add smoked paprika. You’ll still get that Spanish flair.
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More Veggies: Zucchini, spinach, or even a handful of olives if you’re feeling bold.
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Spice It Up: Add red pepper flakes for a kick or a drizzle of hot honey if you like a sweet contrast (trust me, it works).
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Chorizo Swap: Can’t find Spanish chorizo? Use pancetta or smoked sausage instead. Not quite the same, but close enough to hit the spot.
What to Serve with Sheet-Pan Spanish Cod with Chorizo & Chickpeas?
You don’t need much on the side, but if you want to make it a full meal, here’s what pairs perfectly:
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Crusty Bread: To soak up all that smoky sauce — it’s non-negotiable.
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Simple Salad: Something fresh and lemony to balance out the richness.
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Roasted Potatoes: Because carbs make everything better.
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Spanish Rice or Quinoa: Adds a little bulk if you’ve got big appetites at the table.
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A Glass of White Wine: Something crisp and dry, like Albariño or Verdejo. Preferably poured before the cooking even starts.
Frequently Asked Questions:
Can I use frozen cod?
Yep. Just make sure it’s thawed and patted dry — excess moisture is the enemy of crispy chorizo.
What if I can’t find Spanish chorizo?
Pancetta or smoked sausage works. It won’t be exactly the same, but it’s still delicious.
Can I add cheese?
If it makes you happy, yes. A sprinkle of feta or manchego never hurt anyone.
I’ll say it: this Sheet-Pan Spanish Cod with Chorizo & Chickpeas might just be my favorite “accidental genius” meal. It’s smoky, hearty, and feels like a hug in food form — but somehow elegant enough that you could serve it to guests and pretend you planned it that way.
So, are you a one-pan dinner person like me, or do you still believe every meal needs three side dishes and a sauce? Be honest — no judgment here.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sheet-Pan Spanish Cod with Chorizo & Chickpeas
Ingredients
- 2 tbsps extra-virgin olive oil divided
- 1 15-oz can chickpeas drained and rinsed
- ¾ c jarred roasted red peppers roughly chopped
- ½ c chopped tomatoes in purée
- ¾ tsp salt divided
- Freshly ground black pepper to taste
- 4 5 to 6-oz skinless cod fillets 1 to 1½ inches thick
- 4 oz Spanish-style chorizo
- 2 tbsps chopped parsley or basil optional for garnish
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Lightly brush a medium-sized baking dish (approximately 8x8 inches) with 1 tablespoon of olive oil to prevent sticking.
Prepare the Base Mixture
- In the greased dish, combine the chickpeas, roasted red peppers, and chopped tomatoes. Season the mixture with ¼ teaspoon salt and a few grinds of black pepper. Stir well to distribute the flavors evenly across the ingredients.
Season the Cod
- Pat the cod fillets dry with a paper towel to ensure even cooking. Season both sides with the remaining ½ teaspoon of salt and freshly ground pepper. Arrange the fillets evenly on top of the chickpea mixture.
Add the Chorizo
- Make a shallow slit along the casing of the chorizo and remove it carefully. Discard the casing and cut the chorizo into ¼-inch cubes. Scatter the pieces evenly over the cod and chickpea base, then drizzle the remaining tablespoon of olive oil over the entire dish.
Bake the Dish
- Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the chorizo becomes crispy, the bean mixture begins to bubble, and the cod reaches an internal temperature of 140°F (60°C). The fish should flake easily with a fork when done.
Garnish and Serve
- Remove the dish from the oven and allow it to rest briefly. Garnish with chopped parsley or basil, if desired. Serve warm, spooning the flavorful sauce and chickpeas over the fish for the best experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
