Ingredients (4 servings):
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1½ teaspoons ground cumin
- 1 cup Chicken Stock
- 2 x 420g cans chickpeas, drained, rinsed
- 1 tablespoon lemon juice
- ½ cup parsley, roughly chopped
- 4 pieces fish fillets (such as hake)
- 2 cups baby spinach
- 2 tomatoes, chopped
Method:
- Heat a saucepan over medium heat until hot. Add 2 teaspoons of oil, onion, garlic and cumin.
- Cook, stirring, for 3 to 5 minutes or until soft.
- Add stock and chickpeas. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.
- Remove from heat. Stir in lemon juice.
- Process or blend until smooth. Stir in parsley, and pepper.
- Meanwhile, heat a non-stick frying pan or chargrill over medium heat.
- Brush fish with remaining 2 teaspoons of oil. Season lightly with pepper. Cook for 3 to 5 minutes each side or until just cooked through.
- Spoon warm chickpea puree onto 4 serving plates. Top with baby spinach, fish and chopped tomatoes.
- Serve.