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Gluten Free Turmeric Spiced Cod and Chickpeas

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 contains:

  • Celery, 
  • Fish
Recipe by Alison Wheatley


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
  • Preparation Time: 10 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 4 servings


1. 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.

2. Add the fish stock and turmeric, stir and simmer until stock has reduced and all the vegetables are tender.

3. 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.

4. Add in the spinach leaves and wilt for a minute or two.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
200 36g 9g 3g 6g 9g

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