detour. My kitchen

Fish · FIRST EDITION

Cumin cod & warm chickpeas

Lightly spiced cod over warm chickpeas and spinach, with a spoonful of lemon yogurt.

25 minutes · Serves 2

Everyday

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration
Serving inspiration · stock photograph

The fish-and-vegetables supper you know gets a warmer flavour from a little cumin.

Here’s how.

  1. 1

    Mix the yogurt

    Stir yogurt with lemon zest and a squeeze of juice. Set aside while you cook.

  2. 2

    Cook the cod

    Pat cod dry and season with cumin and salt. Heat oil in a non-stick pan over medium heat. Cook for 3–5 minutes per side until the centre reaches 63°C / 145°F. Move to warm plates.

  3. 3

    Warm the beans and greens

    Add chickpeas and measured water to the same pan. Warm for 2 minutes, then stir in spinach until wilted.

  4. 4

    Bring it together

    Add lemon juice to the chickpeas to taste. Serve with cod, lemon yogurt and any remaining lemon in wedges.

Keep the pan at medium heat so the cumin toasts without burning.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.