Spicy cod with chickpeas and spinach
Recipe By:
Maggie Pannell
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serves:
4
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yield:
4 servings
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ready in:
40 mins
(20 mins
Prep
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20 mins
Cook)
Succulent chunks of creamy white cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, yet low-fat meal. If liked, serve with French bread.
ingredients
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2 tbsp olive oil
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1 onion, finely chopped
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1 green chilli, deseeded and finely chopped
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2 carrots, peeled and diced
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2 celery sticks, diced
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40g fresh root ginger, peeled and finely chopped
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2 garlic cloves, crushed
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6 green cardamom pods, seeds only
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1 tsp ground turmeric
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500ml fish, chicken or vegetable stock, hot
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400g can chickpeas, drained and rinsed
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500g tomatoes, skinned and quartered
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150g frozen peas
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600g skinless thick cod fillet, cut into chunks
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250g baby spinach leaves
preparation method
- Heat the oil in a large, deep frying pan. Add the onion, chilli, carrots, celery, ginger, garlic and cardamom seeds. Stir well, then cover the pan and cook over a moderate heat for 5 minutes or until the onions are slightly softened.
- Stir in the turmeric, then pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes or until the vegetables are tender.
- Add the chickpeas, followed by the tomatoes, peas and cod. Mix in gently, taking care not to break up the fish. Bring back to a simmer. When the stock is bubbling gently, pile the spinach on top – there's no need to stir it in – and cover the pan. Cook for 5 minutes or until the chunks of fish are white and firm, and the spinach has just wilted.
- Use a fork to combine the spinach gently with the fish and vegetables. Ladle the mixture into shallow bowls and serve at once.