Mediterranean Ragout with Cod

Directions

1. Heat the oil in a large skillet over medium heat. Add leeks and sauté for 5 minutes or until they begin to soften. (see note) 
2. Stir in the garlic, red pepper, zucchini, basil, oregano, paprika, salt, and pepper. Cook for an additional, 4 minutes.
3. Add the chickpeas, tomatoes, and water. Stir. Bring to a boil and reduce to a simmer. Simmer 5 minutes more, stirring occasionally. 
4. Nestle the cod into the mixture. Add a bit more water if the mixture seems dry.
5. Sprinkle 2 tbsp of the spring onions over the cod. Cover pan and simmer over low heat for about 10 minutes or until fish is opaque and cooked through. 
6. While the fish mixture simmers, add olive oil to a separate pan. When hot, add in 2 tbsp of green onions. Sauté 1 minute. Add cauliflower rice and saute until crisp-tender (about 5 minutes more). Add in additional parsley and stir to incorporate. Remove from heat.
7. To serve: divide cauliflower rice onto plates. Top with cod and sauce. Garnish with remaining parsley and spring onions, if desired.