Name: Fish with herbed chickpea puree
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 1 garlic clove, crushed; 3.75 gm ground cumin; 255.00 gm salt reduced chicken style liquid stock; 2 x 420g cans chickpeas, drained, rinsed; 21.00 gm lemon juice; 125.00 ml parsley, roughly chopped; 4 pieces fish fillets (such as mullet, redfish or silver trevally); 500.00 ml baby spinach; 2 tomatoes, chopped

Fish with herbed chickpea puree

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Indulge in a flavorful fish and chickpea puree for a satisfying and healthy dinner option.

Ingredients:

18.20 gm olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
3.75 gm ground cumin
255.00 gm salt reduced chicken style liquid stock
2 x 420g cans chickpeas, drained, rinsed
21.00 gm lemon juice
125.00 ml parsley, roughly chopped
4 pieces fish fillets (such as mullet, redfish or silver trevally)
500.00 ml baby spinach
2 tomatoes, chopped

Instructions:

1. Heat a saucepan over medium heat until hot. Add 2 teaspoons of oil, onion, garlic, and cumin. Sauté for 3 to 5 minutes until soft. Pour in stock and chickpeas, bring to a boil, then lower the heat to simmer gently for 10 minutes. 2. Remove from heat, stir in lemon juice, and blend until smooth. 3. Finish by stirring in fresh parsley and adding a pinch of pepper.
Heat a non-stick frying pan or chargrill over medium heat. Brush the fish with 2 teaspoons of oil and lightly season with pepper. Cook each side for 3 to 5 minutes until just cooked through.
Plate warm chickpea puree on 4 serving plates. Layer with baby spinach, fish, and chopped tomatoes. Enjoy!

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