Tomato-Poached Fish with Kale and Chickpeas

Course Main Dishes Prep Time 20m Total Time 30m

Ingredients in this Recipe

1 (14 ounce) can drained chickpeas
1 (28 ounce) can whole peeled tomatoes
1 bunch kale, preferably lacinato or dinosaur, stems and tough center ribs removed, leaves roughly chopped (about 5 cups)
1 large shallot, thinly sliced (about ¾ cups)
1 pound cod or other flaky white fish, cut into 3 to 4 filets
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
¼ cup low sodium store bought or homemade chicken broth
½ cup roughly chopped fresh cilantro leaves

See Full Recipe at Serious Eats