Baked Cod with Tomatoes & Chickpeas - Once Upon a Chef

Ingredients

• 3 tablespoons extra virgin olive oil
• ½ cup thinly sliced shallots, (from 2 shallots)
• 3 cloves garlic, (finely chopped)
• 1 pint cherry or grape tomatoes, (halved (I use multi-colored))
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon sugar
• 1 (15-oz) can chickpeas, drained and rinsed
• 1½ tablespoons capers, (drained)
• 1 tablespoon sherry vinegar ((red wine vinegar can be substituted))
• 1 tablespoon fresh thyme ((or 1 teaspoon dried))
• 1½ pounds cod, (cut into serving-sized pieces)
• ¾ teaspoon salt
• ¾ teaspoon paprika