The spicy chickpeas are good on their own with rice. I do not have any Indian curry paste so I have been making this recipe with Thai red or green curry paste. I have also replace the chickpeas with white beans -- works just as well.
1 tablespoon Indian curry paste
1 teaspoon grated ginger
2 tablespoons vegetable oil
4 6-ounce black cod fillets
Salt to taste
2 tablespoons butter
2 tablespoons grated ginger root
1 tablespoon chopped garlic
1 tablespoon Indian curry paste, or 2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 cup coconut milk
1 19-ounce (540-mL) can chickpeas, drained and rinsed
4 cups baby spinach
Preheat oven to 450F. Combine curry paste, ginger and oil. Brush over cod, season with salt.
Heat butter in skillet over medium heat. Add ginger root, garlic and curry paste and saute for 1 minute or until softened. Add cumin, coriander and turmeric and saute for 30 seconds. Add coconut milk and bring to boil. Reduce heat and simmer for 5 minutes.
Add chickpeas and spinach and cook together for 5 minutes or until spinach is wilted and chickpeas are heated through. Season with salt and pepper to taste.
Place chickpea mixture in ovenproof baking dish and nestle cod on top. Bake for 12 minutes or until fish has white juices and is just cooked through.
Serve with rice. Serves 4.
From Globe and Mail Saturday Style Section Weekend Menu by Lucy Waterman, November 8, 2008