Turmeric Cod with Chickpea Traybake
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.
Method
Based on 2 servings, adjust as needed.
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 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.
- Ingredients
- Based on 2 servings
-
2 tsp Sunflower Oil 1x JS Sunflower Oil 1L -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
15g Ginger, peeled and grated 1x Sainsbury's Ginger 100g -
250g Cod Fillets, skinned 1x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g -
2 Shallots, finely sliced 1x Sainsbury's Echalion Shallots 400g -
200ml Chicken Stock, hot 1x Knorr Stock Pot Chicken 4x28g -
1 tin Chickpeas, drained and rinsed 1x Sainsbury's Chickpeas in Water 400g (240g*) -
1 tsp Ground Turmeric 1x Sainsbury's Turmeric 48g -
0.5 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
200g Spinach, fresh or frozen 1x Sainsbury's Young Spinach 260g -
2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
10g Coriander, roughly chopped, or a few whole leaves, to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g