Photo credit: www.epicurious.com
Step 1
Begin by placing ⅓ cup of all-purpose flour into a shallow bowl. Take 1 to 1½ pounds of skinless cod fillet, cut into pieces of 2 to 4 ounces, and ensure they are patted dry. Season both sides with kosher salt and freshly ground black pepper. Next, press one side of the fish into the flour, coating it lightly, and then gently shake off any excess flour.
Step 2
In a medium, deep skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add ½ cup of rinsed chickpeas and sauté, stirring frequently, until they achieve a crispy texture, which should take about 3 minutes. Once done, use a slotted spoon to transfer the chickpeas to a small bowl and season them with salt.
Step 3
Lower the heat to medium and place the cod fillets, flour-coated side down, into the skillet with the remaining oil. Allow the fillets to cook until they develop a light golden color on the underside, which will take approximately 3 minutes. Once cooked, carefully transfer the cod to a plate, positioning them so that the browned side is facing up.
Step 4
Next, introduce 4 ounces of smoked Spanish chorizo to the same pan, removing the casing if necessary. Cut the chorizo into very small pieces and cook for about a minute, stirring frequently, until the oil takes on a red hue and the chorizo starts to crisp. Then, add 5 thinly sliced garlic cloves and sauté until they release their aroma, which should take around a minute. Incorporate 2 tablespoons of sherry vinegar, 2 tablespoons of tomato paste, and ¼ teaspoon of crushed red pepper flakes, stirring to mix the ingredients for about another minute. Next, add 1 medium bunch of kale (with ribs and stems removed, leaves torn into large pieces—about 4 cups), coating it well, followed by 2 tablespoons of unsalted butter, the remaining chickpeas, a pinch of salt, and 1 cup of water. Stir often until the kale wilts, which should take approximately 3 minutes.
Step 5
Finally, position the cod fillets back in the pan, ensuring the browned side is facing upwards, and let them simmer gently, spooning the sauce over the fish until it is cooked through, which should take about 3 minutes. To finish, top the dish with the crispy chickpeas and season with additional black pepper to taste.
Source
www.epicurious.com