Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 medium yellow onion and sauté for 5-7 minutes until softened and translucent.

2. 2

   Stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of ground turmeric, and 1 teaspoon of sweet paprika, cooking for an additional 1 minute until fragrant.

3. 3

   Pour in 400 grams of canned diced tomatoes and 250 milliliters of vegetable broth, bringing the mixture to a gentle simmer for 5 minutes.

4. 4

   Add 400 milliliters of full-fat coconut milk and 400 grams of drained canned chickpeas to the pot, stirring well to combine, and continue to simmer for 10 minutes.

5. 5

   Gently place 600 grams of cod fillets into the simmering sauce, ensuring they are partially submerged.

6. 6

   Cover the pot and let it simmer for 8-12 minutes, or until the fish is opaque and cooked through.

7. 7

   Remove from heat, stir in 150 grams of fresh spinach until wilted and 2 tablespoons of fresh lemon juice, then season with 0.75 teaspoon of salt and 0.25 teaspoon of black pepper.

8. 8

   Serve hot, garnished with 0.25 cup of chopped fresh parsley.