Braised Fish with Tomato and Coconut Chickpeas
Best-selling cookbook author Caroline Chambers says that Israeli chef Yotam Ottolenghi, who has gorgeous restaurants all over London and has written some of her favorite cookbooks, created a recipe for Curried Lentil, Tomato and Coconut Soup. That soup “has become a staple in my home during the dreary rainy season that drags on from December through March in Northern California,” she says. Those flavors inspired Caroline’s recipe for this fish dish. “The fish cooks right on top of the stewy spiced chickpeas, giving you a cozy and comforting one-pan meal packed with plant-based and lean protein,” she adds. The recipe is included in her book What to Cook When You Don’t Feel Like Cooking.
Ingredients:
- 2 cans (each 15 oz./470 g) chickpeas, drained and rinsed
- 1 can (14.5 oz./455 g) fire-roasted diced tomatoes
- 1 can (13.5 fl. oz./400 ml) full-fat coconut milk
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. ground turmeric
- Kosher salt and freshly ground pepper
- 2 limes
- 1/2 bunch fresh cilantro
- 2 big handfuls of fresh spinach
- 4 cod fillets or any flaky white fish, each about 6 oz. (185 g)
- Extra-virgin olive oil
Directions:
Preheat an oven to 425°F (220°C).
In a large fry pan, combine the chickpeas, tomatoes, coconut milk, cumin, chili powder, turmeric and 1 1/2 tsp. salt. Cut 1 lime in half and squeeze the juice into the pan. 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.
Chop the cilantro. Cut the remaining lime into 4 wedges.
Lightly smash the chickpeas against the side of the pan. Stir in the spinach, tearing it as you add it, and 1/4 cup (1/3 oz./10 g) of the chopped cilantro. Cook until wilted, 2 to 3 minutes.
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.
Divide the cod and chickpeas among plates. Scatter the remaining cilantro over the top and serve immediately with the lime wedges for squeezing. Serves 4.
Adapted from What to Cook When You Don’t Feel Like Cooking by Caroline Chambers (Union Square & Co., 2024)
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