Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast chickpeas
Preheat the oven to 200°C/180°C fan. In a bowl, combine half of the yogurt, the curry powder, salt, garlic powder and smokedpaprika. Slice the cod into goujons and fold it into the yoghurt mixture. Refrigerate. Drain, rinse and dry the chickpeas. Add them to a baking tray, drizzle with olive oil and sprinkle with salt and garam masala. Roast in the oven for 20 min until crispy.
2 Prep vegetables
Meanwhile, peel and finely slice the shallots. Chop the cherry tomatoes in half. Finely chop the mint and coriander. Chop the cucumber. Slice the lime into wedges. Slice the redchilli into fine rings.
3 Grill fish
Once the chickpeas are crispy, remove them from the oven and set aside. Preheat the grill. Place the cod goujons on a lined baking tray and grill them for 10 min or until cooked through and starting to blacken in places.
Meanwhile, in a serving bowl, mix the coriander, mint, tomatoes, cucumber, shallots, chickpeas, redchilli, pomegranate seeds and a drizzle of olive oil with the juice of half of the lime - this is your chickpea chaat.
Serve the cod over the chickpea chaat, with a dollop of yogurt on the side and any remaining lime wedges as garnish.
Tips for fussy eaters
Go easy on the curry powder, it's spicy!
Marinate the cod a day in advance.
May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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