Add a tbsp of olive oil to a saucepan over a medium heat. Add the curry paste to the oil and sizzle for 2 mins, then tip in both cans of chickpeas with they’re water. Bubble away for 10 mins, until thickened slightly.

Stir in the spinach and add the juice of half the lime and season to taste. Turn the heat down to a simmer and drop the cod fillets in so they’re submerged. Cook on a simmer for 2 - 3 mins, until the cod is cooked through- careful not to touch it too much so the fillet doesn’t break apart!

Use a large spoon to gently lift the cod into a bowl. Add a spoonful of the chickpeas and spinach over the top.

Top with a dollop of yogurt, drizzle with a little olive oil and finish with a crack of black pepper and coriander.