Ten More Bites

Cod and chickpeas are trusted companions, appearing together in Spanish, Italian and North African dishes.

They work well in this simple Indian curry too – standing their ground against the sharpness and spice of the sauce.

Cod and chickpea curry
(serves 4)

• 1 Tb sunflower oil
• 1 tsp mustard seeds
• 1 medium onion, diced
• 2 Tb curry powder
• a thumb of ginger, minced
• 2 garlic cloves, minced
• 2 tins chopped tomatoes
• 1 tin chickpeas, drained
• salt and pepper
• 4 cod fillets
• fresh coriander and lemon wedges, to serve

1. Heat the oil in a frying pan over a medium flame.
2. Add the mustard seeds. As soon as they start popping, add the onion. Cook until softened.
3. Stir in the curry powder, then add the ginger and garlic. Cook a few minutes more.
4. Add the tomatoes, then the chickpeas and stir to combine. Season with salt and pepper and cook for about ten minutes or until thickened.
5. Nestle the cod fillets into the tomato sauce, then cover the pan with a lid. Lower the heat and leave to simmer for another ten minutes, or until the cod is cooked through.
6. Serve over basmati rice, with a scattering of coriander and a wedge of lemon.

Tags: chickpeas, cod, dairy-free, gluten-free, Indian food