BRAISED FISH with Tomato & Coconut Chickpeas

• servings: SERVES 4

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (13.5-ounce) can full-fat coconut milk

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon ground turmeric

Kosher salt

2 limes

½ bunch cilantro

2 big handfuls of fresh spinach

4 (6-ounce) cod fillets (or any flaky white fish)

Extra-virgin olive oil

Freshly ground black pepper

Directions

1. In a large skillet, combine the chickpeas, tomatoes, coconut milk, cumin, chili powder, turmeric, and 1½ teaspoons salt. Cut 1 lime in half and squeeze the juice into the skillet. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring often, until thickened to the

consistency of a stew, 15 to 20 minutes.

2. Chop the cilantro. Cut the remaining lime into 4 wedges.

3. Lightly smash the chickpeas against the side of the skillet. Stir in the spinach, tearing it as you add it, and ¼ cup of the chopped cilantro. Cook

until wilted, 2 to 3 minutes.

4. Smoosh the cod down into the chickpeas so that the sides are covered but the top is still exposed. Drizzle with a bit of olive oil and season with a big pinch each of salt and pepper. Reduce the heat to low, cover, and simmer, until the fish is opaque and flakes easily with a fork, 6 to 8 minutes.

5. Divide the cod and chickpeas among plates. Scatter the remaining cilantro over the top and serve immediately with the lime wedges for squeezing