Turmeric cod with chickpea traybake

Ingredients

• 400g can chickpeas, drained and rinsed
• 2 tsp sunflower oil
• 2 garlic cloves, crushed
• 2 shallots, finely chopped
• 15g ginger, peeled and grated
• 2 tbsp tomato purée
• 200ml hot chicken stock, made up with 1⁄2 stock cube
• 1 tsp ground turmeric
• 1⁄4 - 1⁄2 tsp chilli flakes
• 2 x 125g cod
• 200g frozen spinach
• 10g coriander, roughly chopped, or a few whole leaves, to serve

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