Moroccan-Spiced Cod with Chickpeas and Spinach
A fragrant and light one-pan meal, this Moroccan-spiced cod is simmered with chickpeas, spinach, and aromatic spices. It's a quick, nutritious, and flavorful dish perfect for a healthy weeknight dinner.
780 calories
$6 per serving
$25 min
2 servings
low-calorie, any cuisine
Ingredients
- 300g cod fillets (2 x 150g)
- 400g canned chickpeas, drained and rinsed
- 200g fresh spinach
- 150g cherry tomatoes, halved
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15 ml olive oil
- 150 ml vegetable broth or water
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp turmeric powder
- Pinch of cinnamon
- Juice of 1/2 lemon, plus wedges for serving
- Fresh parsley or cilantro, chopped, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- 1.Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 2.Stir in the cumin, paprika, turmeric, and cinnamon. Cook for 30 seconds until the spices are aromatic.
- 3.Add the halved cherry tomatoes and vegetable broth. Bring to a simmer and cook for 5 minutes, gently crushing the tomatoes to release their juices.
- 4.Add the drained chickpeas, season with salt and pepper, and stir to combine.
- 5.Nestle the cod fillets into the mixture. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the cod is cooked through and flakes easily.
- 6.Stir in the fresh spinach until it wilts, which should take about 1-2 minutes.
- 7.Squeeze the lemon juice over the dish, garnish with fresh parsley or cilantro, and serve immediately with extra lemon wedges.
Nutrition Information
21g
fat
72g
carbs
26g
fiber
78g
protein
Why this recipe
This dish is a fantastic source of lean protein from cod, supporting muscle health. It's packed with fiber from chickpeas and spinach, promoting digestive wellness and satiety, while spices offer anti-inflammatory benefits, making it a truly balanced meal.
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