Spicy cod with chickpeas and spinach
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 green chilli, deseeded and finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 40 g fresh ginger, peeled and finely chopped
- 2 garlic cloves, crushed
- 6 green cardamom pods, crushed and pods discarded
- 1 teaspoon ground turmeric
- 2 cups (500 ml) diluted salt-reduced or homemade fish, chicken or vegetable stock, hot
- 400 g can chickpeas, drained and rinsed
- 500 g tomatoes, peeled and quartered
- 150 g frozen peas
- 600 g skinless thick blue-eye cod fillet, cut into chunks
- 250 g baby spinach leaves
Prep:20min › Cook:20min › Ready in:40min
- 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 medium 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 fish. 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.