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Spiced fish with chickpea mash and greens

Spiced fish with chickpea mash and greens


4 serves

10 m

20 m


  • Spray olive oil
  • 1 brown onion
  • 1 clove garlic, crushed
  • 2 cm ginger, finely grated
  • 600 g can no added salt chickpeas, rinsed and drained
  • 1 lemon, rind finely grated and 2 teaspoon juice
  • 1 tablespoon olive oil
  • 3 tablespoons fresh coriander, finely chopped
  • 1 tablespoon wholemeal plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 4 x 150 g skinless firm white fish fillets (for example ling, blue-eye trevalla, snapper or flathead)
  • 2 bunches broccolini, trimmed
  • Lemon wedges, to serve
  • Coriander, to serve


Step 1

Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion, garlic and ginger and cook for 2-3 minutes or until softened. Add chickpeas, lemon rind, lemon juice and olive oil and cook for 5 minutes. Roughly mash mixture and stir in coriander. Set aside. Meanwhile, combine flour and spices in a flat bowl. Coat fish in spice mix.

Step 2

Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook fish for 2 minutes each side or until cooked through (depending on the thickness of the fish).

Step 3

While fish is cooking, bring a small pan of water to the boil. Add the broccolini and simmer for 4 minutes until tender. Drain.

Step 4

Serve fish on top of chickpea mash and greens to the side and garnish with lemon wedge and coriander.

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