Whiting With Spiced Chickpeas Recipe
Ingredients
| Sweet paprika | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 4 whole whiting (1.2 kg) | ||
| Turmeric | 1/2 Teaspoon | |
| Cumin seeds | 2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| 2 x 300 g cans chickpeas, rinsed, drained | ||
| 2 red Thai chillies, seeded, chopped finely | ||
| Vegetable stock | 2/3 Cup (16 tbs) | |
| Tomatoes | 3 Medium, peeled | |
| Coriander leaves | 2 Tablespoon, finely shredded | |
Directions
1.
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.
2.
Bake fish, uncovered, in moderate oven about 20 minutes or until cooked through.
3.
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.
4.
Just before serving, stir tomato and fresh coriander into chickpea mixture; serve with fish.
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.
2.
Bake fish, uncovered, in moderate oven about 20 minutes or until cooked through.
3.
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.
4.
Just before serving, stir tomato and fresh coriander into chickpea mixture; serve with fish.
Chef
