Cod with spinach and chickpeas in tomato

Ingredients

For 1 serving

• Cod180 g
• Cooked chickpeas120 g
• Spinach200 g
• Tomato passata100 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste

Contains: fish,

Method

1. Wash the spinach well in several changes of water and drain; rinse the cooked chickpeas in a sieve; pat the cod dry and salt it lightly.
2. In a wide frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, until fragrant.
3. Add the passata, chickpeas and a pinch of salt and cook for 5 minutes, until slightly thickened; add a splash of water if it's too thick.
4. Lay the cod on the chickpeas, cover and cook over medium-low heat for 8 minutes, until opaque white and flaking with a fork.
5. Add the spinach around the fish, cover and let it wilt for 2 minutes; remove the garlic and serve.