Heat oven to 180C/gas 6.
Heat a glug of oil in a deep, ovenproof frying pan and fry off your harissa paste for a couple of minutes, then add the chickpeas, stirring to coat them in the harissa.
Pour in the tomatoes, season to taste, bring up to a gentle simmer and fold in your baby spinach.
Remove skin and season the Cod fillets and place on top of the chickpea mix
Drizzle a little olive oil over the fish, then roast for 12 minutes, or until the fish flakes when gently pressed.
Serve with roughly chopped coriander.
Prep time: 15 minutes
Cook time: 25 minutes
100ml chicken stock
1 tsp tomato paste
4 cod fillet portions
3 tbsp of Harissa paste (recipe on cranble.com)
1 tin of chickpeas
1 tin of chopped tomatoes
1 glug of olive oil
1 handful of baby spinach
1 small handful of coriander (roughly chopped)