Cod over Chickpea Spinach

Savor the spiced Cod Pieces Crusted with Rupen's Red Chili Paste, paired with a hearty Chickpea sauce featuring Masala Curry Sauce and wilted spinach.

Ingredients:

• For the Cod:

  • 4 pieces of cod fillets (about 6 oz each)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

• For the Chickpea Stew:

  • 1 jar Rupen's Masala Curry Sauce (about 12 oz)
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 cups vegetable stock
  • 2 cups fresh cherry tomatoes, halved
  • 4 cups fresh spinach OR kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Prepare Cod:
   • Pat cod fillets dry, season with salt and pepper.
   • Bake on a parchment-lined sheet for 15-20 minutes.
3. Cook Cherry Tomatoes:
   • Heat olive oil in a large pot over medium heat.
   • Cook cherry tomatoes for 5-7 minutes.
4. Make Stew:
   • Stir in chickpeas and curry sauce.
   • Add vegetable stock and bring to a simmer.
   • Add spinach, stir until wilted.
   • Cook on low heat for 15-20 minutes.
   • Season with salt and pepper.
5. Serve: Plate each piece of cod with a serving of chickpea stew. Garnish with cilantro if desired. Enjoy!