An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices – it’s healthy, low calorie and packed with iron too
Prep:10 mins
Serves 4
1 tbsp oil1 onion, chopped2 tbsp medium curry powderthumb-sized piece ginger, peeled and finely grated3 garlic cloves, crushed2 x 400g cans chopped tomatoes400g can chickpeas4 cod fillets (about 125-150g each)zest 1 lemon, then cut into wedgeshandful coriander, roughly chopped
STEP 1Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.STEP 2Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
