Spicy Cod with Chickpeas and Spinach

 

                    Succulent chunks of creamy cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, nutrient-rich meal. If you like, serve with French bread.

Serves 4

• 30 ml olive oil
• 1 onion, finely chopped
• 1 green chili pepper, deseeded and finely chopped 
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 40 gr fresh ginger, peeled and finely chopped
• 2 garlic cloves, minced
• 6 green cardamom pods, crushed and pods discarded
• 5 ml ground tumeric
• 500 ml fish or vegetable stock
• 398 ml can chickpeas, drained and rinsed
• 500 gr tomatoes, peeled and quartered
• 250 ml frozen peas
• 600 gr skinless thick cod steaks, cut into chunks
• 250 gr baby spinach leaves

1. Heat the oil in a large, deep frying pan.
2. Add the onion, chili pepper, 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 onion are slightly softened.
3. Stir in the tumeric, then pour in the stock and bring to a boil ; reduce the het, cover and simmer 10 minutes or until the vegetables are tender.
4. Add the chickpeas, tomatoes, peas and fish ; mix gently, taking care not to break up the fish.
5. Bring back to a simmer.
6. When the stock is bubbling gently, pile the spinach on top and cover the pan ; cook for 5 minutes or until the chunks of fish are white and firm, and the spinach has just wilted.
7. Use a fork to combine the spinach gently with the fish and vegetables.
8. Laddle the mixture into shallow bowls and serve at once.

Each serving : 38.5 g protein, 12 g fat, 23.5 g carbohydrate, 12.5 g fibre, 380 Calories.

BON APPÉTIT