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.