Fish And Chickpea One Pan Dinner

• porcje: 4
• całkowity czas: 20 minutes

Składniki

1 tablespoon olive oil

200g white onion, finely chopped

20g ginger, peeled and finely chopped

4 cloves garlic, minced

1 tbsp curry powder

1 tsp dried turmeric

2 tsp ground cumin

200g baby tomatoes, halved

1x 400g jar chickpeas, drained

400g can coconut milk

200g baby spinach

1 tablespoon tahini

480g fish fillets

To serve

Coriander

Lime

Wskazówki

1.Gather and prepare your ingredients.

2.Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, ginger, and garlic with a sprinkle of salt and cook for 3-4 minutes, until softened.

Add the curry powder, turmeric, and cumin and stir to coat.

Add the tomatoes and cook for 3-4 minutes, until softening.

Add the chickpeas and coconut milk, bring to a simmer and cook for 3-4 minutes, until slightly thickened.

Add the spinach and cook for 2-3 minutes, just until wilted. Then stir through the tahini.

Nestle the fish into the simmering sauce. Spoon some liquid over the top to ensure it is submerged in liquid. Cover, and cook for 7-8 minutes, until the fish is firm to the touch.

Serve with fresh coriander and lime.

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