Slow Cooker Curried Cod with Quinoa and Chickpeas (Slow carb, gluten, dairy & yeast free)

I love this time of year because my slow cooker is on every day...I tend to make two meals each night and the kids wont eat what I eat (at the minute) lol. It's so quick and really you can throw in whatever left overs you have in the fridge. I have really gone off meat this past year and moving more towards a vegetarian diet so my transition is to eat more fish first. Cod contains an array of B vitamins which are essential for the body's metabolism and nervous system giving us energy and keeping us calm through stressful times. It also contains phosphorus and selenium which we need for our blood and to protect our cells from free radicals. You can really add whatever spices you like, I just love turmeric for his anti-inflammatory properties.
1 large cod fillet
1 tin of chickpeas
1 large handful of spinach
1 pack of pre cooked quinoa or uncooked is fine also
1-2 courgettes, chopped
1 onion, finely chopped
2 garlic cloves, grated
1/2 tin coconut milk
1 tbsp of medium curry powder
1 tsp of turmeric
1 tsp of paprika
Black pepper to taste
1tsp of organic coconut oil
1/2 wedge of lemon
1 tbsp of dairy free pesto (Tesco)
1. Turn on the slow cooker to low for 5 hrs or high for 2 hrs.
2. Prepare the ingredients.
3. Add the coconut oil to the pot and heat on the hob (if you have a sear and stew slow cooker, if not just do this in the cooker).
4. Add the onion and garlic and saute for 2-3 mins.
5. Add the courgettes, quinoa, chickpeas, spinach and spices to the cooker and mix
6. Add the cod fillet(s)
7. Paste the cod with the pesto and add a squeeze of lemon
8. Leave to cook
9. Enjoy