Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.71 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 600grams thick boneless white fish fillets
- 1 bunch coriander, sprigs removed
- 2 cm piece ginger, finely grated
- 1 brown onion, finely diced
- 165milliliter light coconut milk
- 3teaspoons ground coriander
- 2teaspoons ground cumin
- 1teaspoons smoked paprika
- 1/2teaspoons turmeric
- 800grams cans salt-reduced chickpeas, drained, rinsed
- 1 lemon, rind finely grated, 2 tbs juice
- 120grams baby spinach
- 2tablespoons vegetable oil
- 2 cloves garlic, crushed
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
11.8grams
Fat
18.1grams
Carbs
24.5grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine spices in a bowl and season with salt and pepper. Coat fish fillets with spice mixture.
Step 2 of 5
Heat 1 tbs oil in a frying pan over medium heat. Add onion, ginger and garlic and cook for 3 minutes or until softened. Add chickpeas, coconut milk, lemon rind and juice. Bring to the boil. Simmer for 5 minutes or until liquid has reduced by half. Roughly mash mixture. Finely chop half the coriander and stir into chickpea mixture. Season.
Step 3 of 5
Heat remaining oil in a frying pan over medium heat and cook fish fillets for 3 minutes on each side or until cooked through.
Step 4 of 5
Place spinach into a heatproof bowl. Cover with boiling water and leave for 1 minute until wilted. Drain well.
Step 5 of 5
Spoon chickpea mixture onto plates and top with spinach and fish and garnish with coriander sprigs.
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