Garlic chickpeas with cumin fried fish
Patricia Scarpin
ingredients
- 3 tablespoons olive oil
- 3 leeks, shredded
- 1 tablespoon shredded lemon zest – I used lime zest
- 3 cloves garlic, sliced
- 2x 400g cans chickpeas, drained and rinsed
- 1/4 cup chopped flat-leaf parsley
- salt
- freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 small red chilli, seeded and chopped – I didn’t have any at home
- 4 x 200g firm white-fleshed fish, cut into pieces
- salt
directions
- 1
Heat a frying pan over medium heat. Cook the oil, leeks and lemon zest, stirring occasionally for 8 minutes or until the leeks are golden and a little crisp. Add the garlic and cook for 1 minute. Add the chickpeas and cook for 5 minutes or until heated through. Stir through the parsley and salt.
- 2
To cook the fish, heat a frying pan over medium heat. Add the butter, olive oil, cumin and chilli and cook for 3 minutes. Add the fish to the pan and cook for 2-3 minutes on each side or until just cooked through.
- 3
Place the chickpeas on serving plates, place the fish on the side and serve with a lime wedge.
Source: from "Off the Shelf", by Donna Hay
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