lemon cod with spicy chickpeas

Originally posted: November 2008

lemon cod with spicy chickpeas

This is a very easy meal to whip up and requires very little preparation. Feel free to use other types of fish as well. But if you really want to taste the lemon flavour, don’t use fish with strong flavours like salmon. I actually couldn’t really taste the lemon that much so if I make this again, I will squeeze lemon juice before serving. I had bought a can of chickpeas after dreaming about some recipe Nigella Lawson made on Nigella Express. It involved chickpeas and rocket. I happened to have some cod in the fridge and thus googled the two (cod and chickpeas) and came across a variety of recipes. I chose this one because I had all the ingredients on hand, and if I didn’t, I was able to improvise.

Lemon Cod with Spicy Chickpeas

(adapted from Good Food Magazine (viewed on BBC Food))
Serves 1


  • 1 teaspoon of lemon zest
  • Juice of 1 lemon
  • 2-3 tablespoons of olive oil
  • 1 cod fillet (you can use any other fish fillet as well, just don’t use something that has strong flavours e.g. salmon cause you wouldn’t be able to taste the lemon that much)
  • 1 small onion or half a medium onion, diced
  • 2 cloves of garlic, minced
  • 1 handful (or more if you like) spinach (frozen or fresh – if frozen, thaw in microwave)
  • 1/2-1 teaspoon dried chili flakes
  • 1 can of chickpeas (they are also called garbanzo beans), rinsed and drained
  • Salt and pepper for seasoning OR Old Bay seasoning


  1. Season fish lightly on both sides with some salt and pepper or Old Bay. Set aside.
  2. Mix the lemon zest and one minced garlic clove with the olive oil.
  3. Heat the grill pan and brush the lemon-infused oil mixture on both sides of the fish and grill.
  4. Once the fish is done, remove and place on plate.
  5. With grill pan still on heat, add a little olive oil and fry onions and one minced garlic clove. Add in the chili flakes.
  6. Add in the spinach and cook till wilted.
  7. Add in the chickpeas and turn down heat. Squeeze the juice of 1/2 a lemon onto chickpeas.
  8. Cook for another 3-5 min till chickpeas are heated through. Serve with grilled fish.
  9. Squeeze juice of a wedge of lemon on fish before serving.

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