Directions

1. Heat the olive oil over high heat in a large pan. Use a pan that has a lid.

2. Cook the onion for 5 minutes, then stir in the curry powder, ginger and garlic. Cook for another 1-2 minutes until fragrant. Now, add in the tomatoes, and chickpeas and season with salt and pepper.

3. Cook for 8-10 minutes until the sauce has thickened. Add in the cod fillets and cover them with the sauce. Cover the pan with a lid and cook for 5-10 minutes until the fish is cooked through.

4. Once cooked, sprinkle over the grated lemon zest and chopped coriander. Serve immediately with lemon wedges.