Roast Fish With Chickpeas & Ginger

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
476
FAT
56%
CHOL
37%
SOD
65%

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Ingredients for 4 servings

large handful coriander leaves, coarsely chopped

3 tsp Thai 7- spice (we used Schwartz)

4 white fish fillets, approx 175g each

very large knob root ginger (about 100g), peeled and finely chopped or grated

3.0 tbsp vegetable oil

400 g can chickpeas , drained and rinsed

1 red chilli , deseeded and finely chopped

400 g can chopped tomatoes

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