Turmeric cod with chickpea traybake
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Turmeric cod with chickpea traybake

By Ailsa Burt

Bulk out a simple cod dinner with filling chickpeas flavoured with ginger, garlic and turmeric. It makes a healthy dinner that’s low in fat and calories

  • Prep:10 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 341
  • fat 8g
  • saturates 1g
  • carbs 23g
  • sugars 0g
  • fibre 11g
  • protein 37g
  • salt 1g

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

  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.

  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.

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