Add 2 tablespoons of the oil to a large sauté or casserole pan over a medium-high heat. Add the onion and fry for about 8 minutes, stirring often, until soft and golden. Turn the heat down or add a splash of water if the onion is cooking too quickly. Add the garlic, coriander stems, 1 tablespoon of the harissa and 3/4 teaspoon of salt and cook for 1–2 minutes, stirring a few times. Stir in all the spices, then add the chickpeas with their bean stock.

Pour over the coconut milk and bring to a simmer and cook, uncovered, for about 15 minutes, until the sauce has thickened. If you’re using tinned chickpeas, add the veg stock too. Stir through the spinach, cover and cook for another 2–3 minutes, until wilted.

Add the chunks of cod to the pan, pressing down so that they’re nearly all submerged in liquid. Cover the pan, reduce the heat to low and cook for a further 10 minutes, until the fish is cooked through.

Meanwhile, warm through the remaining tablespoon of oil in a small pan with the remaining harissa. Drizzle this evenly over the fish and sprinkle with the coriander leaves. Serve on top of cooked rice, with any or all of the other toppings you’ve chosen.