Spicy cod with chickpeas and spinach

Heat the oil in a large, deep frying pan. Add the onion, chilli, carrots, celery, ginger, garlic and cardamom seeds. Stir well, then cover the pan and cook over a moderate heat for 5 minutes or until the onions are slightly softened.

Stir in the turmeric, then pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes or until the vegetables are tender.

Add the chickpeas, followed by the tomatoes, peas and cod. Mix in gently, taking care not to break up the fish. Bring back to a simmer. When the stock is bubbling gently, pile the spinach on top – there's no need to stir it in – and cover the pan. Cook for 5 minutes or until the chunks of fish are white and firm, and the spinach has just wilted.

Use a fork to combine the spinach gently with the fish and vegetables. Ladle the mixture into shallow bowls and serve at once.