Braised Fish with Tomato and Coconut Chickpeas

Ingredients

• 2 cans (each 15 oz./470 g) chickpeas, drained and rinsed
• 1 can (14.5 oz./455 g) fire-roasted diced tomatoes
• 1 can (13.5 fl. oz./400 ml) full-fat coconut milk
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. ground turmeric
• Kosher salt and freshly ground pepper
• 2 limes
• 1/2 bunch fresh cilantro
• 2 big handfuls of fresh spinach
• 4 cod fillets or any flaky white fish, each about 6 oz. (185 g)
• Extra-virgin olive oil

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