ROAST COD, BRAISED CHICKPEAS AND SPINACH, CRISPY BREADCRUMBS

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I love fish but struggle to eat enough of it in the week. There’s always time to make this roast cod with chickpeas dish though! It’s packed with flavour, high in protein and quick to make. The crunch from the breadcrumbs really makes it, make sure you don’t skimp on them!

30 minutes, serves 1

INGREDIENTS
Filet of cod (approx. 140g)
Can of chickpeas
Chicken stock (250ml)
Tomato puree
Chili flakes
Handle of spinach
Lemon
Two slices of bread
Rosemary stalk
Garlic clove
Olive oil
Salt & Pepper

METHOD
1) Pre-heat the oven to 180C. Lay the cod on a baking tray, season with salt and a good grind of pepper. Rub with olive oil and roast in the oven for 15-20 minutes depending on the thickness.
2) Add a drained can of chickpeas to a pan and set on a medium heat. Add 250g of chicken stock, along with a squeeze of tomato puree and a sprinkling of chilli flakes. Season with salt and pepper, bring to the boil, then turn down and simmer for 10 minutes while you make the breadcrumbs.
3) In a food processor tear up a couple of slices of bread, along with the garlic, rosemary and the zest of a lemon. Add a glug of olive oil, season and blitz. The texture should resemble wet sand. Turn out into a hot frying pan and toast for 5-10 minutes. Toss occasionally and watch it doesn’t burn!
4) Just before you plate up, squeeze the juice of half a lemon and stir a handful of spinach into the chickpeas, allowing to wilt. Check the seasoning, the spoon the chickpeas on to the middle of a plate, top with the cod and sprinkle generously with the breadcrumbs.

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