This is heartwarming and mostly made with pantry staples. It comes together easily and fairly quickly, which is also a plus.

This recipe is for two servings as shown above, so multiply it if you have more people.

This recipe is from Caro Chambers with some tweaking by me.

Cod Braised in Coconut Milk with Tomatoes and Chickpeas Recipe

1 (15 oz) can of chickpeas, rinsed and drained
1 (14 oz) can of fire roasted diced tomatoes
1 (13.5 oz) can of full fat coconut milk
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon ground turmeric
1 lime
1/2 bunch of cilantro, chopped
2 big handfuls of fresh baby spinach, ripped apart a bit
2 (6oz) cod fillets (I cut mine in chunks)
olive oil
sea salt
freshly ground pepper

In a large heavy bottomed pan, combine the chickpeas, the tomatoes, the coconut milk, the cumin, chili powder, and turmeric, with 1.5 teaspoons of salt, and the juice of 1/2 a lime. Bring to boil over high heat, then reduce to medium, and cook, stirring often until thickened, about 20 minutes.

Smash some of the chickpeas with the back of a spoon or a potato masker. Add the spinach and 1/4 cup of the chopped cilantro. Cook until wilted, about 3 minutes.

Place the cod into the chickpeas so that the sides are covered but the top is exposed. Drizzle the fish with a bit of olive oil, and season each piece of cod with a pinch of salt and freshly ground pepper. Reduce the heat to low, cover, and simmer until the fish is opaque and flakes easily with a fork, about 7 minutes.

Serve hot and garnish with the juice from the other 1/2 of lime and the rest of the cilantro.

Enjoy!