Smoky Chickpea Stew with Swiss Chard and Cod
By Steve DunnPublished on February 25, 2026
Time
1 hour
Yield
Serves 4
Ingredients
1 pound skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces¾ teaspoon table salt, divided⅛ teaspoon pepper ⅓ cup extra-virgin olive oil, plus extra for serving1½ pounds Swiss chard, stems chopped fine, leaves cut into 2-inch pieces1 onion, chopped fine2 garlic cloves, minced¾ teaspoon smoked paprika ½ teaspoon ground cumin 2 (15-ounce) cans chickpeas, rinsed1 (14.5-ounce) can crushed tomatoes ½ cup jarred roasted red peppers 12 pitted Castelvetrano olives, quartered lengthwise2 tablespoons lemon juice, plus lemon wedges for serving1 tablespoon harissa, plus extra for serving1 tablespoon minced fresh parsley
Before You Begin
Harissa, a North African red chili paste, can be found in both mild and spicy versions; use whichever you prefer. Haddock or other firm-fleshed, flaky white fish may be substituted for cod.
Instructions
- Toss 1 pound cod fillets cut into 1½ inch pieces with ¼ teaspoon table salt and ⅛ teaspoon pepper and refrigerate until needed. Stem 1½ pounds Swiss chard; finely chop stems and cut leaves into 2-inch pieces.
- Heat ⅓ cup extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add chard stems, 1 finely chopped onion, and remaining ½ teaspoon salt and cook, stirring frequently, until onion is translucent and fond has begun to form on bottom of pot, about 8 minutes. Add 2 minced garlic cloves, ¾ teaspoon smoked paprika, and ½ teaspoon ground cumin and cook for 1 minute. Stir in 2 rinsed cans chickpeas, 1 can crushed tomatoes, and ½ cup chopped jarred roasted red peppers. Add chard leaves and cook until leaves are fully wilted, about 10 minutes, stirring occasionally during cooking.
- Add 12 pitted Castelvetrano olives, quartered lengthwise; 2 tablespoons lemon juice; 1 tablespoon harissa; and cod, making sure cod is evenly distributed and nestled in liquid. Cover pot and remove from heat. Let stand until cod is opaque and just cooked through, 15 minutes. Sprinkle with 1 tablespoon minced parsley. Drizzle individual portions with extra oil and serve with lemon wedges and extra harissa.
Time
1 hourYield
Serves 4Ingredients
1 pound skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces
¾ teaspoon table salt, divided
⅛ teaspoon pepper
⅓ cup extra-virgin olive oil, plus extra for serving
1½ pounds Swiss chard, stems chopped fine, leaves cut into 2-inch pieces
1 onion, chopped fine
2 garlic cloves, minced
¾ teaspoon smoked paprika
½ teaspoon ground cumin
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can crushed tomatoes
½ cup jarred roasted red peppers
12 pitted Castelvetrano olives, quartered lengthwise
2 tablespoons lemon juice, plus lemon wedges for serving
1 tablespoon harissa, plus extra for serving
1 tablespoon minced fresh parsley
Ingredients
1 pound skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces
¾ teaspoon table salt, divided
⅛ teaspoon pepper
⅓ cup extra-virgin olive oil, plus extra for serving
1½ pounds Swiss chard, stems chopped fine, leaves cut into 2-inch pieces
1 onion, chopped fine
2 garlic cloves, minced
¾ teaspoon smoked paprika
½ teaspoon ground cumin
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can crushed tomatoes
½ cup jarred roasted red peppers
12 pitted Castelvetrano olives, quartered lengthwise
2 tablespoons lemon juice, plus lemon wedges for serving
1 tablespoon harissa, plus extra for serving
1 tablespoon minced fresh parsley
Ingredients
1 pound skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces
¾ teaspoon table salt, divided
⅛ teaspoon pepper
⅓ cup extra-virgin olive oil, plus extra for serving
1½ pounds Swiss chard, stems chopped fine, leaves cut into 2-inch pieces
1 onion, chopped fine
2 garlic cloves, minced
¾ teaspoon smoked paprika
½ teaspoon ground cumin
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can crushed tomatoes
½ cup jarred roasted red peppers
12 pitted Castelvetrano olives, quartered lengthwise
2 tablespoons lemon juice, plus lemon wedges for serving
1 tablespoon harissa, plus extra for serving
1 tablespoon minced fresh parsley
Why This Recipe Works
Layers of flavor turn this humble stew into something special—and a perfect bed for silky cod. We begin by sautéing chard stems with onion, creating a caramelized fond at the bottom of the pot. Toasting smoked paprika and cumin in the pan coaxes out more of their flavors. We add the chickpeas, along with crushed tomatoes and roasted red peppers, and then wilt the chard leaves in the mixture. Green olives and lemon juice brighten the flavors, and a dollop of harissa brings spicy complexity. To cook the cod, we nestle it in the stew, cover the pot, and remove it from the heat. After 15 minutes, the residual heat gently cooks the cod through.
Before You Begin
Harissa, a North African red chili paste, can be found in both mild and spicy versions; use whichever you prefer. Haddock or other firm-fleshed, flaky white fish may be substituted for cod.
Instructions
- Toss 1 pound cod fillets cut into 1½ inch pieces with ¼ teaspoon table salt and ⅛ teaspoon pepper and refrigerate until needed. Stem 1½ pounds Swiss chard; finely chop stems and cut leaves into 2-inch pieces.
- Heat ⅓ cup extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add chard stems, 1 finely chopped onion, and remaining ½ teaspoon salt and cook, stirring frequently, until onion is translucent and fond has begun to form on bottom of pot, about 8 minutes. Add 2 minced garlic cloves, ¾ teaspoon smoked paprika, and ½ teaspoon ground cumin and cook for 1 minute. Stir in 2 rinsed cans chickpeas, 1 can crushed tomatoes, and ½ cup chopped jarred roasted red peppers. Add chard leaves and cook until leaves are fully wilted, about 10 minutes, stirring occasionally during cooking.
- Add 12 pitted Castelvetrano olives, quartered lengthwise; 2 tablespoons lemon juice; 1 tablespoon harissa; and cod, making sure cod is evenly distributed and nestled in liquid. Cover pot and remove from heat. Let stand until cod is opaque and just cooked through, 15 minutes. Sprinkle with 1 tablespoon minced parsley. Drizzle individual portions with extra oil and serve with lemon wedges and extra harissa.
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