- Recipes Home
- Interest Groups
Whiting With Spiced Chickpeas Recipe
|Sweet paprika||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||60 Milliliter (1/4 Cup)|
|Whole whiting||1 1⁄4 Kilogram (4 In Number)|
|Turmeric powder||1⁄2 Teaspoon|
|Cumin seeds||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Canned chickpeas||600 Gram, drained, rinsed (2 Cans Of 300 Grams Each)|
|Thai red chilies||2 , seeded and finely chopped|
|Vegetable stock||160 Milliliter (2/3 Cup)|
|Tomatoes||225 Gram, peeled and coarsely chopped (225 Grams)|
|Finely chopped coriander leaves||2 Tablespoon (Or Finely Shredded)|
Calories 438 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 171.5 mg
Sodium 623.3 mg26%
Total Carbohydrates 28 g9.2%
Dietary Fiber 5.8 g23.3%
Sugars 1.4 g
Protein 52 g104.9%
Vitamin A 13.9% Vitamin C 25.3%
Calcium 6.8% Iron 17.7%
*Based on a 2000 Calorie diet
Combine paprika, ground cumin, garlic and juice in small bowl.
Score one side of each fish; place in large baking dish lined with baking paper, brush with spice mixture.
Bake fish, uncovered, in moderate oven about 20 minutes or until cooked through.
Meanwhile, heat dry large pan; cook turmeric, cumin seeds and ground coriander, stirring, until fragrant.
Add the oil, stir over heat until well combined.
Add chickpeas; cook, stirring, until coated with spice mixture.
Add chilli and stock; cook, stirring, until hot.
Cover to keep warm.
Just before serving, stir tomato and fresh coriander into chickpea mixture; serve with fish.