Turmeric cod with chickpea traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 400g can chickpeas, drained and rinsed
- 2 tsp sunflower oil
- 2 garlic cloves, crushed
- 2 shallots, finely chopped
- 15g ginger, peeled and grated
- 2 tbsp tomato purée
- 200ml hot chicken stock, made up with 1⁄2 stock cube
- 1 tsp ground turmeric
- 1⁄4 - 1⁄2 tsp chilli flakes
- 2 x 125g cod
- 200g frozen spinach
- 10g coriander, roughly chopped, or a few whole leaves, to serve
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Tip the chickpeas, oil, garlic, shallots, ginger, tomato purée, stock and most of the turmeric and chilli flakes into a 20 x 30cm roasting tin. Stir and season well, then bake for 20-25 mins until the mixture is bubbling and the liquid has reduced.
- STEP 2
Meanwhile, pat the cod dry. Tip the remaining turmeric and chilli flakes, as well as a large pinch each of salt and freshly ground black pepper, onto a shallow plate and press the cod into the mixture to coat. Remove the roasting tin from the oven and nestle the cod and frozen spinach into the chickpeas. Cook for 10 mins, then carefully stir the spinach into the chickpeas. Return to the oven for 5 mins more until the cod is cooked through and opaque. Spoon into bowls and scatter over the coriander to serve.
