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Heat a little oil (or some cooking spray) in a frying pan, once hot, add in chopped carrot and celery, cardamom seeds, garlic (crushed) and ginger (finely diced) and fry for 4-5 mins.
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Add the fish stock and turmeric, stir and simmer until stock has reduced and all the vegetables are tender.
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Chop the cod into chunks and add to the pan along with the chickpeas, cook for 5-8 Mins until the fish is cooked through and starts to break up.
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Add in the spinach leaves and wilt for a minute or two.
Gluten Free Turmeric Spiced Cod and Chickpeas
Back to all recipes.Fish is one of those things you either love or hate and when you love it you will know you can do so much with a piece of fish, not just standard fish and chips. Fish works well with a whole host of spices and herbs and can be teamed up with so many naturally gluten free foods to make gorgeous, filling dishes.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 15 Mins
- This recipe makes 4 servings
This recipe contains:
- Celery
- Fish
Ingredients
4 small carrots
4 sticks celery
8 cardamom pods, seeds only
3 clove garlic
1cm square piece of ginger
200ml fish stock
2tbsp turmeric
4 skinless cod fillets
60g spinach leaves
2 400g cans chickpeas
Method
Nutritional Information (Per serving)
Cals
Calories
200
Carbs
36g
Fibre
9g
Fat
3g
Sugar
6g
Protein
9g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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