Chickpea Puree with Grilled Fish July 20, 2014 By @entwellbeing Chickpea Puree with Grilled Fish Serves: 4 Time to make: 20min (Prep) + 25min (Cook) Ingredients 4 fish fillets 1 tbsp olive oil 1 garlic clove (crushed) 1 onion (chopped) 2 tomatoes (chopped) 2 x 420g can chickpeas (drained, rinsed) 1 cup reduced-salt chicken stock 1 tbsp lemon juice 1 ½ tsp ground cumin ½ cup parsley (chopped) 2 cup baby spinach Nutrition (per serve) Energy: 1061kJ Calories: 252.6cal Protein: 17g Fat: 8g – saturated: 1g Carbohydrates: 23g – sugars: 5g Dietary Fibre: 8g Sodium: 520.7mg Instructions Heat 2 tsp of oil in saucepan. Add garlic, cumin and onion, and then fry until softened. Add chickpeas and stock to the saucepan, and then bring to the boil. Reduce heat then simmer for 10 minutes. Remove from heat and stir in lemon juice. Using a blender or processor, blend until smooth, and then stir in parsley. Brush fish with remaining oil. Heat a non-stick pan and cook each side until cooked through. Divide the chickpea puree onto 4 plates. Serve with baby spinach, chopped tomatoes and fish. Enjoy!