Cod & Chickpea Curry

Instructions

1. Heat Oil and Bloom Spices

   2 min hands-on

   • Heat olive oil in a large saucepan over medium heat.
   • Add curry powder and stir continuously for 1-2 minutes until aromatic.

2. Cook Chickpeas

   4 min hands-on55 min waiting

   • Add chickpeas to the saucepan with water to cover by about 2 inches.
   • Bring to a boil, then reduce to a simmer.
   • Cover and cook for 50-60 minutes, stirring occasionally, until tender.
   • Add more water if necessary to prevent drying out.

3. Incorporate Spinach

   2 min waiting

   • Stir in spinach once chickpeas are cooked and liquid has reduced slightly.
   • Allow spinach to wilt for 2-3 minutes, stirring occasionally.

4. Add Lime Juice and Seasoning

   • Squeeze lime juice into the saucepan.
   • Season with salt and black pepper to taste.

5. Poach Cod Fillets

   1 min hands-on4 min waiting

   • Place cod fillets into the chickpea and spinach mixture, ensuring they are submerged.
   • Reduce heat to low and poach for 3-5 minutes until fillets are opaque and flake easily.

6. Plate the Dish

   2 min hands-on

   • Transfer a cod fillet to each serving bowl.
   • Ladle chickpea and spinach mixture over the top.

7. Finish with Yogurt and Garnishes

   2 min hands-on

   • Add a dollop of Greek yogurt to each bowl.
   • Drizzle with olive oil and sprinkle with chopped cilantro.
   • Add extra black pepper if desired.
   • Cooking tips:
   • If using canned chickpeas, skip the long simmering step and add them directly to the saucepan with their liquid. Simmer for 10 minutes.
   • For a richer flavor, toast the curry powder briefly in a dry pan before starting the recipe.
   • Use a fish spatula or spoon with care when transferring cod fillets to the bowls to keep them intact.
   • For a spicier kick, add a pinch of chili flakes or a small chopped fresh chili when blooming the curry powder.
   • Serve with warm naan bread or steamed rice to soak up the flavorful sauce.