Curried cod with chickpeas
Chef DefneKitchen Studio chef · October 14, 2026Cod fillets cooked on a thick curry sauce of tomatoes, chickpeas, ginger and garlic, all made in one lidded pan. A quick midweek dinner.
Calories are an AI estimate, for information only.
Ingredients · 10
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- Oil1 tbsp
- OnionChopped1
- Medium curry powder2 tbsp
- Ginger (thumb-sized piece)Peeled, finely grated
- Garlic clovesCrushed3
- Tomatoes (canned)Chopped2
- Chickpeas (canned)400 g
- Cod fillets4
- LemonZested, cut into wedges1
- CorianderRoughly chopped
Method · 2 steps
- 1
Warm the oil in a big frying pan that has a lid, then fry the onion hard for a few mins. Add the ginger, garlic and curry powder and cook for 1-2 mins, until fragrant. Add the tomatoes (two 400 g cans) and chickpeas with a little seasoning.
- 2
Leave to bubble for 8-10 mins, until the sauce has thickened a little, then lay the 4 cod fillets (about 125-150 g each) on top. Cover and cook for 5-10 mins more, until the fish flakes and is cooked all the way through. Sprinkle with the lemon zest and coriander and bring to the table with lemon wedges on the side to squeeze over.
