Name: Spinach, Coconut & Chickpea Fish Stew
Yield: Serves 4 to 5
Ingredients: 4 or 5 large pita breads; Sea salt and freshly ground black pepper; 1 (3.5-ounce/400 ml) can coconut milk; 14-ounces (400 g) precooked dried chickpeas; 1 pound 2 ounces (500 g) white fish (ideally Marine Stewardship Council/MSC label), cubed; Pinch of chile flakes; 7 ounces (200 g) spinach, preferably wild; 1 onion, diced; 2 teaspoons ghee or olive oil; 4 cloves garlic, minced; 1 bunch fresh cilantro (½ ounce/15 g), coarsely chopped; 1 tablespoon grated fresh ginger; Juice and grated zest of 1 lemon

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Home Made in the Oven

By Yvette van Boven

Published 2019

About

I brought a container of black chickpeas back from Italy. I’d never seen them in real life, so that’s why I immediately bought them. Black chickpeas are ancient and only grow in the south of Italy and India. The ones from India are smaller, but they are no doubt related. They are beautiful black beads that demand some patience; you’ll easily need an additional day to presoak them. If you’re not in a hurry, I strongly recommend that you soak and precook the chickpeas yourself. Canned chickpe